Cheddartunachowder Recipes

Steps:

• Put water in pan; season with salt. Add potato, onion, carrot; bring to a boil.
• Cover and simmer 10 minutes. Do not drain.
• In another pan, melt butter; blend in flour. Gradually stir in milk and cook, stirring until smooth and thickened.
• Add cheese and stir until melted. Add vegetables and liquid, tuna corn and spices.

Steps:

• In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
• Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

Steps:

• Spray large saucepan with cooking spray.
• Add chicken and garlic; cook and stir on medium-high heat 5 minutes or until cooked through. Season with salt and pepper.
• Stir in flour; cook and stir an additional minute.
• Add broth, milk and vegetables and hot sauce; stir.
• Reduce heat to medium.
• Bring just to boil, stirring frequently.
• Remove from heat.
• Stir in cheese until completely melted.

Steps:

• Add water to vegetables.
• Cover and simmer 10 minutes.
• Don't drain!
• Make white sauce with butter, milk, flour and cheese.
• Stir until melted.
• Add ham and vegetables (undrained).
• Heat, do not boil.