Wisconsin Cheddar Cheese Soup

Update 11/13/12: I made this again, but used beer instead of chicken broth. It was every bit as good as it was the first time we made it.

This soup is perfect for all you Cheeseheads out there! :P I was happy to use the dinner as a topic of discussion for my 4 and 3 year olds who only really know who the Minnesota Vikings are. So they are clearly Vikings fans - I'm raising them right :) My husband grew up as a Packers fan...LAME. It was a really fun dinner conversation! We did all agree that it would be fantastic with potatoes or chicken in it too!

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What you need:

• 1/4 cup butter
• 1 small onion, diced finely
• 1/4 cup all-purpose flour
• 1 1/2 tsp. mustard powder
• 2 cups milk
• 1 cup beer or chicken broth
• 2 tsp. Worcestershire sauce
• 1/4 tsp. cayenne pepper
• 1 tsp. salt
• 1 cup corn (I used a can of Libby's)
• 2 cups sharp cheddar cheese (shredded)
• Bacon, cooked and crumbled, or garlic croutons
• Parsley, chopped or dried

Directions:

Melt butter over medium-low heat in a medium saucepan. Add onions and cook for around 5 minutes, stirring constantly. You want your onions soft, but not browned.

Add mustard powder and flour, stirring as you go, so there are no lumps. Cook for one minute.

Pour in 2 cups of milk, stirring as you go, again NO LUMPS!

Pour in 1 cup chicken broth and season with cayenne, Worcestershire, salt and pepper.

Add corn; stir. Let simmer for 5 minutes.

Add cheese and stir until melted. Simmer for another 5 minutes. 

Adjust seasonings accordingly and serve with bacon or croutons and parsley.

Recipe from Kayotic Kitchen

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