The Bardic Chef: Recipe – Sunburst Chowder

The Blue Water Inn is tasked with creating a dish for the Festival of the Blazing Sun, and I’ve decided to help them out. I’ve taken part in this festival more times than I can count, I always know how it goes – utter failure. But, if we can put a little warmth in people’s stomaches, perhaps the fallout will be lessened, and things can be turned around. Never doubt the power of cheese on someone’s mood. I mean… it works on me, anyway.


  • 1 onion, diced
  • 2 carrots, chopped
  • 3 celery, chopped fine
  • Oil
  • 3 tbsp butter
  • 2 tbsp flour
  • 4 cups of cheese (gruyere was used here)
  • 1 cup chopped wolf steak (noted: try pork when it’s available next)
  • 4 cups of broth
  • 2 cups of milk


Toss the vegetables into a medium heat pan with oil, and simmer them down until completely cooked. Add in the butter and flour, then whisk in the milk, salt, and pepper with it.

Add stock to a large pot, top with the pan mixture, and simmer for 10 minutes. Add in the cheese and steak, cook 45 minutes, and serve.