Cheesy Potato Packed Chowder
Last updated 6/12/2012 1:13:10 AM. Recipe ID 41470. Report a problem with this recipe.
Title: Cheesy potato packed chowder
Yield: 4 To 6
1 1/2 c Raw Potatoes; Peeled and
2 c Boiling Water
2 Cubes Chicken Bouillon
2 tb Butter
1/4 c Onion; Finely Chopped
1/4 c Green Pepper; Finely Chopped
2 tb All-purpose Flour
2 c Milk
1 ts Salt
1/8 ts Black or White Pepper
1 1/2 c Aged Cheddar Cheese; Finely
1/4 c Fresh Parsley; Finely
-Chopped Heads; (Optional)
Today's recipe is in honor of cheese-heads wearing green and gold
everywhere that support the Green Bay Packers as our Souper Bowl
recipes continue at Recipe-a-Day.com. We're not entirely sure how or
when cheese became associated with this Titletown Football Team in
the Dairy State of Wisconsin, but we do know this is a great recipe
to add to your files, Packer fan or not!
Cook potatoes in boiling water until tender, approximately 16-18
minutes after water begins to boil. Remove potatoes with a slotted
spoon and reserve cooking water. Add bouillon cubes to hot liquid and
stir until cubes are dissolved.
In a separate large saucepan melt butter over medium heat. Add onion
and green pepper and cook, stirring gently for about 3-minutes until
softened, but not browned. Sprinkle flour over vegetables and let
bubble. Remove from heat and add milk and potato water all at one
time. Stir in salt and pepper. Return to moderate heat and cook until
boiling and smooth, making sure to stir constantly to mix flour
thoroughly and not permit the milk to scorch. Turn heat to low and
simmer for 2-5 minutes.
Add cheese and gently stir until the cheddar is thoroughly melted.
Stir in reserved potatoes and heat through, approximately 10-minutes.
Serve very hot and garnish with freshly chopped parsley if desired.
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