Cheese-Potato Chowder - cooking recipe

Ingredients
    2 1/2 c. boiling water
    2 1/2 tsp. salt
    2 c. diced potatoes
    onions (if desired)
    celery (if desired)
    4 Tbsp. flour
    1/2 tsp. pepper
    2 c. milk
    1/2 tsp. dry mustard
    1/2 lb. grated Cheddar cheese
    4 Tbsp. butter
    1 1/2 tsp. Worcestershire
Preparation
    Cook potatoes (onions and celery) in salted boiling water until tender.
    Do not drain.
    In a different pan, cook butter and flour until melted.
    Add remaining ingredients except cheese; stir until thickened.
    Add cheese just to melt.
    Combine contents of both pans and stir.
    Serves 4 as a hearty soup.
    Doubles easily.

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