Potato Chowder - cooking recipe

Ingredients

1/2 stick butter
1/2 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrots
3 c. peeled, cubed red potatoes (3 large)
2 c. water
1/4 c. plain flour
2 tsp. instant chicken bouillon granules
3 c. light cream or half and half
1/2 tsp. thyme
1/4 tsp. pepper
1 1/2 c. (6 oz.) shredded Colby cheese

Preparation

Melt butter in a
4
quart
Dutch
oven.
Saute
onion, celery and carrots until
tender,\tabout 8 minutes.
Add potatoes, water and
bouillon
granules and simmer, covered, until potatoes are tender, about 15 minutes.
Combine flour with 1/2 cup cream to form
a
smooth paste.
Stir in vegetable mixture and add remaining cream
and
seasonings.
Bring
to boil over medium heat, stirring
constantly.
Boil
and stir one minute. Reduce heat to low.
Stir\tin
cheese
until
melted.
Do\tnot boil. Serve with assorted cheeses and crackers.