The addition of chopped red pears in this creamy Cheddar cheese soup recipe gives it an updated flair.
| 1/4 |
|
cup LAND O LAKES® Butter |
| 1 |
|
medium (1/2 cup) onion, finely chopped |
| 1/4 |
|
cup all-purpose flour |
| 1/2 |
|
teaspoon ground red pepper |
| 2 1/2 |
|
cups low sodium chicken broth |
| 1 |
|
cup LAND O LAKES™ Fat Free Half & Half |
| 2 |
|
cups cubed cooked chicken |
| 1 1/2 |
|
cups cooked long grain rice |
| 1 |
|
cup beer or low sodium chicken broth |
| 16 |
|
ounces (4 cups) LAND O LAKES® Cheddar Cheese, shredded |
| 4 |
|
medium (about 2 1/2 cups) ripe red Bartlett or Anjou pears, chopped |
| 2 |
|
tablespoons chopped fresh parsley |
Melt butter in 2-quart saucepan until sizzling; add onion. Cook over medium-high heat until onion is softened (1 to 2 minutes). Stir in flour and red pepper. Add chicken broth and half & half. Continue cooking, stirring occasionally, until mixture comes to a full boil (4 to 5 minutes).
Add chicken, rice and beer. Continue cooking, stirring occasionally, until heated through (2 to 3 minutes). Remove from heat. Stir in cheese until melted. Stir in
2 cups
pear.
Ladle into serving bowls. Sprinkle each serving with remaining pear and parsley. Serve immediately.
