CHEESY POTATO CHOWDER
This recipe is not a science. I provide you with the ingredients and according to your prefrence and taste you may add or cut back on any of the ingredients. However this is a CHOWDER and not soup, so it is thick and delicious!!
About 8 potatos peeled and cubed in small cubes. ( I usually figure 1 potato per person)
2-3 carrotts peeled and chopped with chopper
2-3 stalks celery chopped
1 onion peel and chopped
2-3 cups medium cheedar cheese, shreaded
1 cube butter
1 qrt half and half cream
salt and pepper to taste
In Large pot melt butter and add celery, carrotts and onion. Saute til tender.
ADD potatoes. Barley cover with water and bring to slow boil. Cook til potatos are tender. Do not drain.
Mash everything with masher til about 3/4 of the potatos are mashed. Leave the others cubed. Mashing the potatos is the secret to a good chowder.
Return to stove and sprinkle about 1/4 cup of flour over potatos, stir and salt and pepper to taste. Pour in quart of half and half cream. If not enough liquid I always add milk.Bring to a boil and cook til med. thick like chowder. You may need to add more flour if too runny by mixing some flour with milk and with a fork mix till smooth then slowly pour flour mixture into chowder. Continue to slow boil til it is the thickness you want ADD the cheese. Turn stove off and stir in cheese til melted.