Christmas Bird-Count Chowder

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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.

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