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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Nathan's Cheddar Chowder Recipe

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This recipe for Nathan's Cheddar Chowder is from Every Day is a Thanksgiving Day!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups diced potatoes
2 carrots, sliced
3/4 cup chopped onion
1/2 cup diced celery
1/2 cup water

1/4 cup butter
1/4 cup flour
1 teaspoon seasoned salt
1/4 teaspoon pepper
1/2 teaspoon dry mustard
1 tablespoon Worcestershire sauce
2 cups milk
3/4 cup shredded Cheddar cheese

1 teaspoon parsley flakes
1 cup canned tomatoes, drained

Directions:
Directions:
1. Combine potatoes, carrots, onion, celery and water in 2-quart casserole. Cook in microwave, covered, on Full Power for 8 to 10 minutes until vegetables are tender.

2. Place butter in 4-cup glass measure. Heat in microwave on Full Power for 45 to 60 seconds, or until melted. Stir in flour. Blend in salt, pepper, mustard, Worcestershire sauce and milk. Blend thoroughly. Cook in microwave at level 8 (medium high) for 3 to 5 minutes, or until smooth and thickened. Add cheese. Stir until smooth.

3. Add sauce to vegetables. Stir in parsley flakes and tomatoes. Cook in microwave on Full Power for 1-1/2 to 2 minutes, or until heated through. P.S. It tastes better the more times it is reheated--in fact, it is most delicious about the time it's gone.

Number Of Servings:
Number Of Servings:
4 - 6
Personal Notes:
Personal Notes:
This has always been one of Nate's favorite soup recipes--probably because it can be made in the microwave!

 

 

 

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