Preparing homemade chowder always sounded a little daunting to me until I figured out just how uncomplicated the task could be. This is a simple yet tasty recipe - Enjoy!
Ingredients
- 3/4 lb. celery
- 1 1/2 cups water
- 1/4 cup margarine or butter
- 1 medium onion, chipped (approx. 1/2 cup)
- 1/4 cup all-purpose flour
- 2 cups milk (preferably 1 or 2%)
- 1 1/2 cups shredded American cheese (6 oz. - also works great with cheddar!)
- 1 tablespoon crumbled, crisply cooked bacon
- pepper
- thinly sliced green onions (optional - for garnish)
Method
- Wash and trim any leaves and the ends from the celery stalks. Cut off the skin and tough or woody outer portion. Cut celery into 1/2 inch cubes. (Renders about 2 cups.)
- Combine celery and water in a medium saucepan. Bring to boiling; reduce heat. Cover and simmer 5 to 7 minutes or until crisp-tnder; do not drain.
- Meanwhile, melt margarine or butter in a large saucepan. Cook onion in margarine until tender but not brown.
- Stir in flour and 1/4 teaspoon pepper. Add milk. Cook and stil until thickened and bubbly. Stir in the cheese over low heat until cheese melts. Stir in undrained celery and heat through.
- Ladle into bowls. Sprinkly each serving with some of the bacon pieces and, if desired, green onion or extra cheese.
Yields:
4 side-dish servings
