New England Corn Chowder with Smoked Cheese
2 strips bacon, cooked crisp & crumbled
1 tsp olive oil
1 small onion, finely diced
1 clove garlic, minced
1 cup cooked corn
1 (14oz) can chicken broth
2 small potatoes, finely diced
Thyme and oregano (a pinch of each if dried, 1 tsp each freshly chopped if fresh)
2oz. Sugarbush Farm smoked cheese, shredded, including smoky rind
Cook garlic and onion in olive oil about 3 minutes, until translucent. Add corn, chicken broth and potatoes and simmer 5 minutes, until potatoes are tender. Thicken soup with paste made of 1 tbsp of cornstarch and 2 tbsp water. Add crumbled bacon, shredded cheese and allow cheese to melt. Add herbs and serve hot. Serves 2.
Butternut Squash Soup
2 lbs butternut squash
1 Tbsp salt
1/2 cup celery, diced
1/2 cup onion, chopped
1/2 cup bell pepper, diced
1/2 cup butter, divided
1/4 cup white wine (or substitute broth)
1 tsp dried tarragon
1/2 tsp cinnamon
1/4 tsp cloves
4 cups chicken stock (or vegetable stock)
1/4 cup flour
1/2 cup pure Vermont maple syrup
1/4 cup sherry (can substitute apple cider)
Peel and chop butternut squash. Bring a large pot of water to a boil, add the salt and the butternut squash. Simmer covered for 40 minutes, or until tender. Drain squash, but reserve 2 cups of the cooking liquid. Set the reserve liquid and cooked squash aside. In that same pot (now empty), melt 1/4 cup of the butter and then add celery, onion, pepper, and white wine. Saute for about 5 minutes. Add tarragon, cinnamon, cloves, stock and 1 cup of reserved liquid and bring to a boil. In a small saucepan, melt the remaining 1/4 cup of butter and whisk in flour; add this to the pot. Add squash and remaining 1 cup of reserved liquid. Using an immersion blender, puree the mixture in the pot. Cook on low heat for about 5 minutes, stirring often. Add the maple syrup and sherry and continue to cook and stir until hot. Serve with any garnishes you like and enjoy! Serves 12-16
Creamy Cheddar Cheese Soup
¼ cup butter
1 onion, chopped
¼ cup all-purpose flour
3 cups chicken broth
3 cups milk
2 (8 ounce) packages shredded Cheddar cheese
Melt butter in a 3-quart saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes. Stir in flour to make a roux. Add broth and cook, stirring constantly, until the mixture is slightly thickened. Add milk and cook until just boiling, stirring constantly. Working in batches, blend the soup in a blender until smooth. Return the soup to the saucepan and cook over medium heat until just boiling. Remove from the heat and whisk in cheese until melted. Serves 6