Sunday, October 11, 2009
Cheddar Potato Chowder
3 Tab. butter or margarine
2 med. carrots, peeled & diced
2 med. celery ribs, thinly sliced
1 sm. onion, chopped
3 Tab. flour
¼ tsp. dry mustard
¼ tsp. paprika
⅛ tsp. ground pepper
2 C. milk
2 chicken-flavor bouillon cubes
2 C. water
4 med. russet potatoes (about 1 ¾ lbs.)
1 ½ C. cheddar cheese, grated
4 slices cooked bacon, crumbled (optional)
Chives or green onion, chopped (for garnish) (optional)
In a 3-quart pan, over medium heat, melt butter. Add carrots, celery, and onion; cook until tender, about 10 minutes, stirring often. Stir in flour, mustard, paprika, and pepper. Cook 1 minute.
Gradually add milk, bouillon, water, and potatoes. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 10 minutes.
Remove saucepan from heat; stir in cheese, just until melted. If you like, top each serving with crumbled bacon and chopped chives.
Yield: 6 servings