Cheddar Chowder

• 1/4 tsp. salt
• 1 c. water
• 1/4 c. chopped carrots
• 1/4 c. chopped celery
• 1/4 c. chopped scallions
• 1/4 c. chopped green pepper
• 2 c. milk
• 2 c. chicken broth
• 4 Tbsp. butter
• 1 small onion, chopped
• 6 Tbsp. flour
• 3 c. grated sharp Cheddar
• 6 strips cooked bacon
• 1 1/2 tsp. Dijon mustard

1. Bring salt and water to a boil, then add vegetables and simmer 5 minutes.
2. Reserve.
3. Heat milk and broth to a boil.
4. Melt butter in second pot over low heat.
5. Add onion and cook until tender. Stir in flour and blend.
6. Cool.
7. Gradually add hot milk and broth, stirring constantly until thick.
8. Bring to a boil.
9. Stir in vegetables with liquid.
10. Add crumbled bacon, grated cheese and mustard.
11. Season with salt and cayenne pepper.

salt, water, carrots, celery, scallions, green pepper, milk, chicken broth, butter, onion, flour, grated sharp, bacon, mustard

Taken from www.cookbooks.com/Recipe-Details.aspx?id=949764 (may not work)