Cheesy Potato Chowder
|Water||1 1⁄2 Cup (24 tbs)|
|Red potatoes||3 Medium, peeled and cubed|
|Celery rib||1 , sliced|
|Carrot||1 Medium, chopped|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Green onions||3 , sliced|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Black pepper||1⁄8 Teaspoon|
|Milk||4 Cup (64 tbs)|
|Shredded american cheese||8 Ounce (2 Cups)|
|Shredded swiss cheese||4 Ounce (1 Cup)|
|Caraway seeds||1⁄2 Teaspoon|
|Fresh chervil||1 Tablespoon (For Garnish)|
1. Combine water, potatoes, celery and carrot in medium saucepan. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 10 minutes or until vegetables are tender.
2. Meanwhile, melt butter in large saucepan over medium heat. Cook and stir onions in butter 2 minutes or until tender but not brown. Stir in flour, salt and pepper. Cook and stir about 1 minute.
3. Stir milk and potato mixture into flour mixture; cook and stir over medium heat until bubbly. Cook and stir 1 minute more. Stir in cheeses and caraway seeds. Reduce heat to low; simmer, uncovered, until cheeses are melted and mixture is hot, stirring constantly. Garnish with chervil. Serve with oyster crackers, if desired.