Vermont Cheddar Chowder

Categories: Soups

Serves: 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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