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Cheesy Potato Chowder

21st.Century.Chef's picture
Ingredients
  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)
  Salt 1 Teaspoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Potato
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
0 Minutes
Servings: 
4

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