Potato Chowder

Name: Potato Chowder
Ingredients: 4 Tbsp. butter; 1/2 c. onions, sliced thin; 2 Tbsp. flour; 3 1/4 c. hot milk; 1 lb. potatoes, peeled and sliced thin; 1/2 lb. celery, chopped fine or shredded; 1/2 c. shredded carrots; chicken stock or water (enough to cover potatoes, carrots and celery); 2 tsp. salt; 1/8 tsp. black pepper; 2 to 3 Tbsp. green onion (tops); 2 to 3 Tbsp. parsley, chopped

12 ingredients

9 steps

Ingredients

4 Tbsp. butter
1/2 c. onions, sliced thin
2 Tbsp. flour
3 1/4 c. hot milk
1 lb. potatoes, peeled and sliced thin
1/2 lb. celery, chopped fine or shredded
1/2 c. shredded carrots
chicken stock or water (enough to cover potatoes, carrots and celery)
2 tsp. salt
1/8 tsp. black pepper
2 to 3 Tbsp. green onion (tops)
2 to 3 Tbsp. parsley, chopped

Directions

1

Heat milk just hot.
2

In a pan, melt butter and saute onions; do not brown.
3

Add flour to butter and onions; blend well.
4

Add milk to flour and onions; let come to a boil while stirring.
5

In saucepan, put potatoes, celery and carrots and cover with chicken stock or water (just barely cover vegetables).
6

Bring to a boil and simmer until tender.
7

Add vegetables to the cream sauce. Season with salt and pepper.
8

Ladle into bowls and garnish with the green onion tops and parsley.
9

Serves 6 to 8.