Cheesy Potato Chowder Recipe
Ingredients
| Water | 1/2 Cup (16 tbs) | |
| Red potatoes | 3 Medium, peeled | |
| 1 rib celery, sliced | ||
| Carrot | 1 Medium, chopped | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Green onions | 3 , sliced | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Black pepper | 1/8 Teaspoon | |
| Milk | 4 Cup (16 tbs) | |
| American Cheese | 2 Cup (16 tbs), shredded | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
| Caraway seeds | 1 /2 Teaspoon | |
| Fresh chervil for garnish | ||
Directions
1. 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.
2. 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.
3. 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.
2. 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.
3. 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.
Chef
