My mother-in-law (rest her soul) gave me a legionnaire cookbook from New Brunswick (I need to insist that she was a vet, not auxiliary). This recipe is adapted from that book and is great for when things are moving or you are on the go!
Portion size6 servings
Credits :Richard Cormier
- combine the potatoes, onion, celery pepper and stock is large saucepan and boil until tender (about 8 to 10 minutes) - meanwhile melt butter is a small saucepan - add flour and stir constantly until bubbling - add milk and stir until slightly thickened - add Worcestershire sauce, mustard powder and cheese until melted - incorporate into vegetable and stock - add tomatoes and heat to serve * Tip: the type of cheese depends on personal preference (or whatever is on hand)so long as it not a dry cheese as they tend to clump). Variations: I have successfully added bacon and sauteed the vegetables instead of boiling and added seafood (clams, mussels, shrimp, scallops and firm white fish) for an amazing seafood chowder.