Cheddar Potato Chowder

Name: Cheddar Potato Chowder
Ingredients: 7 cups peeled and diced potatoes (about 7 medium potatoes); 2 tablespoons butter; 1 cup chopped sweet onion; 2 celery ribs, chopped (chop the leaves and include them too); 5 cups chicken stock (or vegetable stock); 1 cup frozen corn, thawed (or 1 cup drained canned corn); 1 cup light cream; 1 cup milk; 1/4 cup flour; 1 teaspoon chives; 1 teaspoon parsley; 1/4 - 1/2 teaspoon salt (to taste); 1/2 teaspoon pepper; 1/4 teaspoon paprika; 2 cups shredded sharp cheddar cheese (or mild cheddar)

15 ingredients

4 steps

Ingredients

7 cups peeled and diced potatoes (about 7 medium potatoes)
2 tablespoons butter
1 cup chopped sweet onion
2 celery ribs, chopped (chop the leaves and include them too)
5 cups chicken stock (or vegetable stock)
1 cup frozen corn, thawed (or 1 cup drained canned corn)
1 cup light cream
1 cup milk
1/4 cup flour
1 teaspoon chives
1 teaspoon parsley
1/4 - 1/2 teaspoon salt (to taste)
1/2 teaspoon pepper
1/4 teaspoon paprika
2 cups shredded sharp cheddar cheese (or mild cheddar)

Directions

1

In a large soup pot, melt butter. Sautee onion and celery in butter over medium heat for about 5 minutes.
2

Add chicken (or vegetable) stock and diced potatoes to pot. Bring to a boil and simmer for about 5 minutes or until potatoes are tender (depends on how small you diced them); reduce heat to med-low and add corn and light cream.
3

In a small bowl, whisk together milk and flour to combine well; add to pot and stir well. Add chives, parsley, salt, pepper and paprika and stir. Heat through.
4

Reduce heat to low and stir in cheddar cheese. Heat and stir often until cheese has melted and soup has thickened. Serve.