Christmas Bird-Count Chowder


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


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.


8 to 10 servings

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