Vermont cheddar chowder

6 servings

Ingredients

Quantity 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
Croutons; optional

Directions

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

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