When I was in college living in the dorms I worked in the cafeteria as an id card swiper. The position was called “checker”. My favorite shift was the post lunch, but pre dinner shift. The two-hour stretch when the only food the caf served was the cold cereal bar, the Sara Lee Deli sandwich line, and the grilled cheeses that were made to order.
There was also always soups of the day.
My friend Todd and I would start getting all dancey when the soup was “cheese soup”.
Grilled cheese (with colby…which you could only get if you knew the kid on grilled cheese duty) and a bowl of cheese soup was one of my most favorite things about the dorm caf.
(Thankfully since I lived in the dorms farthest from all the academic buildings and driving to class wasn’t really an option, I did NOT gain the freshman fifteen. If the circumstances were different, that much cheesey goodness in my life would have made me a much more round college student.)
Anyway, I have never forgotten about that cheese soup.
It’s probably been 15 years since I had it, but I have never stopped looking for something as flavorful and satisfying (I realize it probably came out of a giant can, but it was YUMMY, darn it!).
I’ve mentioned my love of my Better Homes and Gardens Cookbook before (not an affiliate link), and this is another gem from there.
I also love it because it can be played with to be just a cheese base soup for broccoli cheese soup or cauliflower cheese soup or any other kind of yummy cheesy soup by omitting the celery, peppers, and onion.
Cort suggests adding bacon to it because all things are better with bacon.
So here it is…my beloved Cheese Chowder:
- 1 cup water
- 1/2 cup chopped carrot
- 1/2 cup sliced celery
- 1/2 dash chopped red pepper
- 1/4 cup thinly sliced green onions
- 3 cups milk
- 1/4 cup flour
- 1/2 teaspoon chicken bouillon granuales
- 1/4 teaspoon white pepper
- 1 1/2 cup shredded sharp cheddar cheese
- 1 1/2 cup shredded American cheese
|In a large saucepan bring water to a boil and add carrot, celery, red pepper, and green onions. Cook, covered for about five minutes or until veggies are tender. Do NOT drain.|
|In a small bowl whisk together one cup of the milk with the flour. Stir this into the veggie mix on the stove. Then add the remaining milk, the bouillon granules, and the white pepper.|
|Cook and stir over medium heat until thickened and bubbly. Then cook and stir for about one minute longer. Add the cheeses and stir until melted.|
Remember: I never claimed to know any healthy dishes. The almost pound of cheese in this recipe should be enough proof, but I though I should give the disclaimer!