CHEDDAR POTATO CHOWDER

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Cheddar Potato Chowder image

Make and share this Cheddar Potato Chowder recipe from Food.com.

Provided by Parsley

Categories     Chowders

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 15

7 cups peeled and diced potatoes (about 7 medium potatoes)
2 tablespoons butter
1 cup chopped sweet onion
2 celery ribs, chopped (chop the leaves and include them too)
5 cups chicken stock (or vegetable stock)
1 cup frozen corn, thawed (or 1 cup drained canned corn)
1 cup light cream
1 cup milk
1/4 cup flour
1 teaspoon chives
1 teaspoon parsley
1/4-1/2 teaspoon salt (to taste)
1/2 teaspoon pepper
1/4 teaspoon paprika
2 cups shredded sharp cheddar cheese (or mild cheddar)

Steps:

  • In a large soup pot, melt butter. Sautee onion and celery in butter over medium heat for about 5 minutes.
  • Add chicken (or vegetable) stock and diced potatoes to pot. Bring to a boil and simmer for about 5 minutes or until potatoes are tender (depends on how small you diced them); reduce heat to med-low and add corn and light cream.
  • In a small bowl, whisk together milk and flour to combine well; add to pot and stir well. Add chives, parsley, salt, pepper and paprika and stir. Heat through.
  • Reduce heat to low and stir in cheddar cheese. Heat and stir often until cheese has melted and soup has thickened. Serve.

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