Features - Food Recipes

Cheesy Potato Chowder

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/! teaspoon caraway seeds
Oyster crackers (optional)
Fresh chervil for garnish
1. Peel potatoes. To . cube potatoes, cut potato into 1/2-inch slices. Stack half of the slices, flat side down and make lengthwise cuts 1/2 inch apart, then make crosswise cuts, cutting potatoes into cubes.

2 Combine water, po tatoes, celeryand carrot in medium saucepan. Bring to a boil over high heat. Reduce heat to
medium; simmer, uncovered, 10 minutes or until vegetables are tender.

3 Meanwhile, melt . butter in large saucepan over medium
heat. Slice green onions. Cook and stir onions in butter 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 more. 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