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Cheery Chowder Recipe

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This recipe for Cheery Chowder, by , is from GEBC Mothers of Preschoolers 2010-2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kim Vallone


3 Tbsp olive oil
1 onion minced
1 clove garlic crushed
1 cup sliced mushrooms
3 tbsp whole wheat flour
dash of black pepper
3/4 cup frozen cut corn, steamed
1 cup broccoli flowerets, steamed
1 cup sliced carrots, steamed
1 1/2 cups chicken broth (diluted canned preferred over bouillon cube type)
1 pint half and half milk
1 tsp worchestshire sauce
1 cup sharp cheddar cheese
1/2 cup ham julienned, rinsed of salt

While oil is warming over medium low heat in a 3 plus quart pot, prepare onion, once onion is added to oil cover with a lid. Add garlic and mushrooms ASAP.

When onions appear translucent add flour and black pepper. Still occasionally.

At about this time steam the vegetables. (if added uncooked to the soup cooking time is lengthened considerably.)

When flour has begun to tan add the chicken broth slowly to create a gravy stirring well. Stir in the half and half and worchestshire. Lower the heat and cover stirring occasionally to prevent scalding.
Grate the cheese at this time to allow the stock to warm enough to rapidly melt the cheese upon entering the pot. Add cheese slowly to the stock, stirring after each handful. Stir constantly.
Add vegetables when they've become tender. Follow with the ham.

Server immediately preferably with rolls.




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