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

1. Melt 2tbls spread in a large Dutch oven.
2. Add onion and celery.
3. Saute 10 minutes.
4. Add potato and milk.
5. Bring to a boil stirring frequently.
6. Reduce heat and simmer 45 minutes or until potatoes are tender.
7. Place flour and remaining spread into a small bowl.
8. Whisk until blended.
9. Whisk flour mixture into soup.
10. Cook 2 more minutes.
11. 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)