Title: Vermont Cheddar Chowder
Categories: Soup Blank
Yield: 6 Servings

2	tb	Butter; unsalted
2	sm	Onion; halved, sliced
2	ts	Flour; all purpose
2	sm	Potatoes; 12 oz, peeled & diced
1	c	Chicken stock
4	c	Milk
1/4	ts	Celery seed
1/2	ts	Dry mustard; English
1/2	ts	Paprika, hot; Hungarian
1 1/2	c	Cheddar, sharp; grated salt &freshly ground pepper
		Croutons; optional

Melt the butter in large saucepan over medium-low heat. Add the onion; cook 5 minutes. Sprinkle the onion with flour and stir in the potatoes, chicken stock, milk and celery seed. Heat to boiling; reduce the heat. Cook covered over medium-low heat 25 minutes. Stir the mustard and paprika into the chowder. Cook, uncovered, 5 minutes. Remove from the heat, stir in the cheese and season with salt and pepper to taste. Serve with croutons if desired.

SERVES:6 SOURCE: _As American As Apple Pie_ by Phillip Stephen Schulz posted by Anne MacLellan

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