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Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Note: when using an electric stovetop, the heat diff user
MUST ALWAYS be used with the VersaWare® Pro stoneware.
Chees y Tavern Soup
1
/
2
cup celery, chopped
1
/
2
cup carrots, chopped
1
/
2
cup green peppers, chopped
1
/
2
cup onion, chopped
4 tablespoons olive oil
64 ounces chicken broth
4 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
1
/
2
cup fl our
4 cups grated Cheddar cheese
2 cans beer (room temperature)
1. On stovetop set to medium heat, sauté celery, carrots, onions, and peppers in olive
oil in VersaWare® Pro stoneware until tender.
2. Add remaining ingredients (except fl our and cheese) into stoneware and place in
slow cooker heating base. Cover and cook on Low for 6 hours or on High for
2-4 hours.
3. Dissolve fl our in a small amount of water and add to soup, stirring in well.
4. Top with grated cheese and place in preheated broiler for 10-15 minutes to melt
cheese.
Serves 8
Red Bliss Potato and Leek Clam
Chowder
Olive oil
4 slices smoked bacon, cut into 1-inch pieces
2 6-ounce cans minced clams, drained, liquid reserved
2 cups red bliss potatoes, cut into
1
/
2
-inch cubes
1 cup leeks, fi nely chopped
1 cup celery, chopped
2 carrots, peeled and fi nely chopped
1 teaspoon sugar
1 teaspoon salt
1
/
2
teaspoon black pepper
2 cups water or clam juice
1 cup dry milk powder
1
/
3
cup fl our
1 cup chilled water
3 cups cream
Ground paprika
1. Cover bottom of VersaWare® Pro stoneware with oil and place on stovetop set
to medium heat and add bacon. Sauté bacon until crispy, remove with a slotted
spoon, and set aside on a paper towel to drain. Cool and reserve in refrigerator
for garnish.
2. Place the clams in a small mixing bowl and cover with plastic wrap. Chill in the
refrigerator while preparing the soup.
3. Place the reserved clam liquid in the stoneware and add the potatoes, leeks, celery,
carrots, sugar, salt and pepper. Mix thoroughly to blend. Stir 1 cup of the water.
4. Place the stoneware in slow cooker heating base, cover, and cook on Low for 7-8
hours or on High for 4-5 hours.
5. In a medium mixing bowl, combine the dry milk and fl our. Gradually whisk
in 1 cup of chilled water. Add this mixture to the soup and stir to combine.
Cover and cook on High 20-30 minutes, or until thickened and very smooth.
Meanwhile, remove bacon from refrigerator and allow chowder to come to room
temperature. Stir soup occasionally. Add the clams and the cream and cook for
an additional 10-15 minutes.
6. To serve, ladle the soup into 6 individual bowls, dust each with the paprika and
crumble the bacon evenly over each serving.
Serves 6-8
56 57
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