Cheddar Potato Chowder

By HeatherS

I omit the bouillon cubes and in place of the water use chicken stock.

Ingredients

• 3 tablespoons margarine or butter
• 2 medium-size carrots, peeled and diced
• 2 medium-size ribs celery, thinly sliced
• 1 small onion, chopped
• 3 tablespoons all-purpose flour
• 1/4 teaspoon dry mustard
• 1/4 teaspoon paprika
• 1/4 teaspoon ground pepper
• 2 cups milk
• 2 cups water
• 4 medium-size Idaho Potatoes, peeled and cut into 1/2-inch cubes
• 2 chicken-flavor bouillon cubes or envelopes
• 1 1/2 cups shredded Cheddar cheese
• 4 slices bacon, cooked and crumbled (optional) Chopped chives (optional)

Details

Servings 4

Preparation

Step 1

In 3-quart saucepan over medium heat, melt margarine. Add carrots, celery and onion; cook until tender, about 10 minutes, stirring occasionally Stir in flour, dry mustard, paprika and pepper; cook 1 minute.

Gradually add milk, water, potatoes and bouillon. Bring to a boil over high heat; reduce heat to low. Cover and simmer 10 minutes or until potatoes are tender.

Remove saucepan from heat; add cheese and stir just until melted. Top each serving with crumbled bacon and chopped chives, if desired.