| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
American |
Soups |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Butter; unsalted |
| 2 |
sm |
Onion; halved, sliced |
| 2 |
ts |
Flour; all purpose |
| 2 |
sm |
Potatoes; 12 oz, peeled & diced |
| 1 |
c |
Chicken stock |
| 4 |
c |
Milk |
| 1/4 |
ts |
Celery seed |
| 1/2 |
ts |
Dry mustard; English |
| 1/2 |
ts |
Paprika, hot; Hungarian |
| 1 1/2 |
c |
Cheddar, sharp; grated salt &freshly ground pepper |
|
|
Croutons; optional |
INSTRUCTIONS
Melt the butter in large saucepan over medium-low heat. Add the onion; cook
5 minutes. Sprinkle the onion with flour and stir in the potatoes, chicken
stock, milk and celery seed. Heat to boiling; reduce the heat. Cook covered
over medium-low heat 25 minutes. Stir the mustard and paprika into the
chowder. Cook, uncovered, 5 minutes. Remove from the heat, stir in the
cheese and season with salt and pepper to taste. Serve with croutons if
desired.
SERVES:6 SOURCE: _As American As Apple Pie_ by Phillip Stephen Schulz
posted by Anne MacLellan
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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