Prep time 40 minutes
Chef Brief: There’s nothing better than cheddar chowder for a winter warmer. This hearty soup is perfect as a starter shared amongst friends – or it makes a hearty meal when eaten alone.
¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
500g shredded cheddar cheese
1 packet pancetta (optional)
1 packet crushed crackers (optional)
Begin by melting butter in a medium sized saucepan over a medium-high heat. Add the onion and cook until tender, approximately five minutes. Stir in the flour and cook until the flour has blended thoroughly with the onion mixture, stirring throughout.
Add the chicken broth and cook, stirring constantly, until your mixture has thickened slightly. Add the milk and heat just to boiling, stirring constantly. Do not allow to boil.
Using an immersion blender, if available, blend the mixture until smooth. Maintaining a low simmer – never a boil – add the cheese in, one handful at a time, whisking constantly until the cheese has melted through.
Top with pancetta and serve with crushed crackers (if desired).