Cheddartunachowder Recipes

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:

• 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:

• 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.

Steps:

• In a large pot, saute the carrots and onions in butter until the onions turn transparent. Mix in flour. Add chicken broth and milk. Stir constantly until thick and bubbling. Add salmon, celery seed, and Worcestshire sauce. Taste and add salt if necessary. Remove from heat and stir in cheese until melty. Sprinkle with parsley. Serve warm.

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:

• 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.