Name: Christmas Bird-Count Chowder
Yield: 8 to 10 servings
Cuisine: Soups, Stews, Chowders
Ingredients: 2 cups chopped potatoes; 2-3 medium carrots, chopped; 2-3 celery stalks, sliced; 3/4 cup chopped onions; 1 16-ounce can tomatoes; 1/4-1/2 cup peas or green beans; 2 teaspoons Worcestershire sauce; 1 teaspoon prepared mustard; 1 tablespoon minced fresh parsley; 2-1/2 teaspoons salt; 3-1/2 cups water; 4 tablespoons margarine, melted; 4 tablespoons flour; 2 cups milk; 2 cups grated sharp cheddar cheese

Share:

Rate this Recipe:

This recipe comes from Lymes’ Heritage Cookbook, by Connecticut’s Lyme Historical Society. Traditionally served to Old Lyme bird counters after their late-December census, it’s a hearty, colorful soup that melds the flavors of vegetables and cheese – just the thing you need after a frigid hike. (From Lymes’ Heritage Cookbook, edited by Elizabeth M. Schuler. Published by Lyme Historical Society Inc., Florence Griswold Museum, 1991.)

Ingredients

2 cups chopped potatoes

2-3 medium carrots, chopped

2-3 celery stalks, sliced

3/4 cup chopped onions

1 16-ounce can tomatoes

1/4-1/2 cup peas or green beans

2 teaspoons Worcestershire sauce

1 teaspoon prepared mustard

1 tablespoon minced fresh parsley

2-1/2 teaspoons salt

3-1/2 cups water

4 tablespoons margarine, melted

4 tablespoons flour

2 cups milk

2 cups grated sharp cheddar cheese

Instructions

Cook potatoes, carrots, celery, onions, tomatoes, peas or beans, Worcestershire, mustard, parsley, and salt in 2-½ cups of the water until carrots and celery are tender. Meanwhile, make a roux of the margarine and flour. Stir in milk to make a sauce, then add 1 cup water and cheese. Simmer, stirring, until cheese is melted.

Finally, combine the cheese mixture with the vegetables; stir well while simmering for a minute or two before serving.