Cheesy Potato Chowder the Editors of Publications International, Ltd.
Cheesy Potato Chowder
Makes 6 servings
|3||medium red potatoes, peeled and cubed|
|1||stalk celery, sliced|
|1||medium carrot, chopped|
|1/4||cup butter or margarine|
|3||green onions, sliced|
|1/4||cup all-purpose flour|
|1/8||teaspoon black pepper|
|2||cups (8 ounces) shredded American cheese|
|1||cup (4 ounces) shredded Swiss cheese|
|1/2||teaspoon caraway seeds|
|Fresh chervil for garnish|
|Oyster crackers (optional)|
- Combine water, potatoes, celery and carrot in medium saucepan. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until vegetables are tender.
- Meanwhile, melt butter in large saucepan over medium heat. Cook and stir onions in butter 2 minutes or until tender but not brown. Stir in flour, salt and pepper. Cook and stir about 1 minute.
- Stir milk and potato mixture into flour mixture; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Stir in cheeses and caraway seeds. Reduce heat to low; simmer, uncovered, until cheeses are melted and mixture is hot, stirring constantly. Garnish with chervil. Serve with oyster crackers, if desired.
|Saturated Fat||18 g|
|Total Fat||28 g|
|Calories from Fat||53 %|
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