Cheshire Cheddar Chowder...

Talk about cheesy goodness on a cold night. This chowder will warm your tummy and your soul. I suppose its origins are English, but I first had it at The Beehive Tavern in East Sandwich, MA, where ordering seafood chowder or their famous roast turkey rubin was my usual order. But I couldn't resist trying their cheddar cheese chowder. Ever since having this rich flavorful soup, I have been trying to replicate their smooth consistency. I think last night I mastered it and more.



Cheshire Cheddar Chowder

Ingredients:
6 strips thick-cut bacon
1 medium Spanish onion, diced
⅓ cup flour
1 quart milk, warmed in microwave
2 cups half & half, warmed in microwave
1 teaspoon dry mustard
1 teaspoon salt
½ 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 ⅓ cup of bacon fat. Sauté onion until translucent, scraping up browned bacon bits from the bottom of the pan. Add flour and 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.

Serves 6

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Croutons
¼ cup unsalted butter, melted
2 cups stale bread, cut into ½ -inch cubes
½ teaspoon powdered garlic
¼ teaspoon salt

Pre-heat oven to 350 degrees F. Toss all ingredients together in a large bowl.

Spread them out evenly on a large baking sheet lined with parchment paper and bake for about 15 to 20 minutes; turning bread cubes periodically, until lightly browned. Great garnish for soups and salads!