COUNTY CORK CHEESE CHOWDER|
1/4 tsp. pepper
1 1/2 tsp. salt
1/2 c. chopped onion
1/2 c. diced carrots
2 c. diced potatoes
2 c. boiling water
1/2 c. diced celery
Combine in kettle and simmer, covered, for 20 to 30
1/4 c. butter
1/4 c. flour
2 c. milk
8 oz. sharp Cheddar cheese
White Sauce: Melt butter in pan and stir in flour with
a whisk until smooth and bubbly; add milk and stir until smooth
and thickened. Add cheese to white sauce and stir until
blended (shred cheese first). Add 8 slices bacon, cut into
strips and fried crisp. Combine vegetables and water with
white sauce and bacon; serve with chopped parsley on top.
Note: We enjoy this so much, I always double the recipe
and double the amount of bacon. For that reason, I don't salt
it until everything is together. It can get too salty.
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