Potato Chowder

• 1/2 stick butter
• 1/2 c. chopped onion
• 1/2 c. chopped celery
• 1/2 c. chopped carrots
• 3 c. peeled, cubed red potatoes (3 large)
• 2 c. water
• 1/4 c. plain flour
• 2 tsp. instant chicken bouillon granules
• 3 c. light cream or half and half
• 1/2 tsp. thyme
• 1/4 tsp. pepper
• 1 1/2 c. (6 oz.) shredded Colby cheese

1. Melt butter in a
2. 4
3. quart
4. Dutch
5. oven.
6. Saute
7. onion, celery and carrots until
8. tender,tbout 8 minutes.
9. Add potatoes, water and
10. bouillon
11. granules and simmer, covered, until potatoes are tender, about 15 minutes.
12. Combine flour with 1/2 cup cream to form
13. a
14. smooth paste.
15. Stir in vegetable mixture and add remaining cream
16. and
17. seasonings.
18. Bring
19. to boil over medium heat, stirring
20. constantly.
21. Boil
22. and stir one minute. Reduce heat to low.
23. Stirtn
24. cheese
25. until
26. melted.
27. Dotot boil. Serve with assorted cheeses and crackers.

butter, onion, celery, carrots, potatoes, water, flour, instant chicken, light cream, thyme, pepper, colby cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1019701 (may not work)