Quincy's Red Potato Chowder
- 3 tablespoons Brummel and Brown spread
- 7 cups onions, chopped
- 4 12 cups celery, chopped
- 6 cups red potatoes, chopped
- 2 tablespoons all-purpose flour
- 9 cups nonfat milk
- 2 tablespoons salt
- 12 tablespoon pepper
- Melt 2tbls spread in a large Dutch oven.
- Add onion and celery.
- Saute 10 minutes.
- Add potato and milk.
- Bring to a boil stirring frequently.
- Reduce heat and simmer 45 minutes or until potatoes are tender.
- Place flour and remaining spread into a small bowl.
- Whisk until blended.
- Whisk flour mixture into soup.
- Cook 2 more minutes.
- Season to taste with salt and pepper.
brown spread, onions, celery, red potatoes, flour, nonfat milk, salt, pepper
Taken from www.food.com/recipe/quincys-red-potato-chowder-383100 (may not work)