For His Master's Veneration: Beddar Cheddar Chowder

Saturday, August 19, 2017

Beddar Cheddar Chowder

Historically, a chowder can be made of just about anything. Practically everyone claims their chowder is “award-winning.” The most famous of chowders is clam from New England. This evenings dish however is more based here in the Mid-West.

Any chowder is thick, rich and hearty! Ours is an easy to put together blend of sausages, cheese soup, potatoes and mixed vegetables. Sere with a hot bread and cuddle!

Ingredients

2 cups frozen cubed hash brown potatoes, thawed
½ bag package frozen mixed vegetables, thawed and drained
½ cup chicken broth (Low sodium)
¼ cup chopped onion
½ tsp salt + 1/8 tsp white pepper
6 “Bedder with Cheddar” sausages, (or even hot dogs) cut in 1 inch pieces.
3 cups whole milk divided
¼ cup flour
2 tablespoons butter
1 can cheese soup

Directions

Preparation: chop the onion, cut the sausages and let the mixed vegetables & hash brown cubes thaw out on counter.

In a dutch oven, combine 1 tbs butter, the onions and the sausages.

Let cook, stirring, for about 5 minutes. Just to bring out flavors.

Add the flour and stir around until it is all melted into the butter, add the other tbs to help.

Stir in the chicken broth to loosen any bits on the bottom of pan. Mix in the milk and stir well.

Add the potatoes & vegetables.

Lower the heat, cover and let simmer. Stir occasionally just to keep anything from sticking on bottom of pan. Set the lid on so that steam escapes and let it develop flavor for about 20 minutes.

This gives plenty of time to fix a tube of crescent rolls for a side.