Yield: 6 servings
Measure | Ingredient |
---|---|
2 tablespoons | Butter; unsalted |
2 smalls | Onion; halved, sliced |
2 teaspoons | Flour; all purpose |
2 smalls | Potatoes; 12 oz, peeled & diced |
1 cup | Chicken stock |
4 cups | Milk |
¼ teaspoon | Celery seed |
½ teaspoon | Dry mustard; English |
½ teaspoon | Paprika, hot; Hungarian |
1½ cup | Cheddar, sharp; grated salt &freshly ground pepper |
\N \N | Croutons; optional |
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