Talk about cheesy goodness on a cold night. This chowder will warm your belly and your soul. I suppose its origins are English, but I first had it at a tavern in Nova Scotia, where ordering cod or lobster made far more sense than cheese soup. But I couldn't resist.
Serves 6
6 strips thick-cut bacon
1 medium Spanish onion, diced
1/3 cup flour
1 quart milk, warmed in microwave
2 cups half and half, warmed in microwave
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon white pepper
1 pound Cheshire cheese, shredded (extra-sharp cheddar may be used)
Croutons (see below)
Cook bacon in a Dutch oven or heavy soup pot over medium heat until medium crisp. Drain and chop coarsely. Set aside.
Pour off all but 1/3 cup of bacon fat. Saute onion until translucent, scraping up browned bacon bits. Add flour, reduce heat to medium low and cook, stirring, for 3 minutes. Add milk and half and half and cook, stirring, until thickened.
Whisk in mustard, salt and pepper. Stir in cheese a handful at a time, stirring until melted before adding next handful.
Serve garnished with bacon and croutons.
Croutons
1/4 cup unsalted butter, melted
2 cups stale bread, cut into 1/2-inch cubes
1 teaspoon dried Italian herbs
1/2 teaspoon powdered garlic
1/4 teaspoon salt
Toss all ingredients together. Brown in a skillet, tossing occasionally, over medium heat.
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