Cheddar Potato Chowder

Submitted by Laura Hintze

Ingredients

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)

Instructions

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