Cheesy Potato Chowder

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3 medium red potatoes
1 1/2 cups water
1 rib celery, sliced
1 medium carrot, chopped
1/4 cup butter or margarine
3 green onions
1/4 cup all-purpose flour
1 teaspoon salt
1/8 teaspoon ground black pepper
4 cups milk
2 cups (8 ounces) shredded American cheese
1 cup (4 ounces) shredded Swiss cheese
1/2 teaspoon caraway seeds
Oyster crackers (optional)
Fresh chervil for garnish


1. Peel potatoes. To cube potatoes cut potato into 1/2-inch slices. Stack ha;f of the slices, flat side down and make lengthwise cuts 1/2 inch apartr, then make crosswise cuts, cutting potatoes into 1/2-inch cubes.
2. Combine water, potatoes, celery and carrot in medium-size saucepan. Bring to a boil over high heat. Reduce heat to medium: simmer, uncovered. Boil 10 minutes or until vegetables are tender.

3. Meanwhile, melt butter or margarine in large saucepan over medium heat. Slice green onions. Cook and stir onions and butter for 2 minutes or until tender but not brown. Stir in flour, salt and pepper. Cook and stir about 1 minute.

4. Stir milk and potato mixture into flour mixture: Cook and stir over medium heat until bubbly. Cook and stir 1 minute longer. Stir in cheeses and caraway seeds. Reduce heat to low: Simmer, uncovered, until cheeses are melted and mixture is hot, stirring constantly. Serve with oyster crackers, if desired.

Makes 6 servings.

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