Sunday, October 11, 2009

Cheddar Potato Chowder

Submitted by Laura Hintze


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

1 comment:

Wendy said...

So I made this and it was yummy. THEN...I made it and instead of potatoes, I put in steamed broccoli. It is great broccoli cheese soup too!