Sunday, February 4, 2007

Susan's Cheddar Chowder

4 medium potatoes
½ c carrots, diced
½ c celery, diced
½ c onion, diced
2 cups chicken stock
¼ c butter
¼ c flour
2 c milk, warmed
2 c grated cheddar cheese
Crumbled bacon (optional)

Mix veggies in pan and add 2 cups of boiling water and 2 bouillon cubes. Cover and simmer for 10 minutes. In another pan, melt ¼ c butter and add flour gradually. Slowly add the warmed milk, stirring constantly until thickened. Add cheese. Pour cheese mixture to veggies and serve with crumbled bacon.

Note: To make this recipe vegetarian, replace the chicken stock with vegetable stock, and omit the bacon.

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