Potato Cheese Chowder
7 cups potatoes, peeled and diced
2 tablespoons butter
1 onion, chopped
2 celery ribs, chopped
5 cups chicken broth
1 cup frozen corn, thawed
1 cup of milk
1 cup of light cream
1/4 cup flour
3/4 teaspoon chives
3/4 teaspoon parsley
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon paprika
2 cups cheddar cheese, shredded
In a Dutch oven, melt butter. Sauté onion and celery in butter, about 5 minutes. Add chicken broth and potatoes. Bring to a boil and then simmer for 5 minutes. On low heat, add corn and light cream. In a bowl, whisk milk and flour to make a paste. Add to the chowder, stirring to blend. Add chives, parsley, salt, pepper, and paprika, heat through. While still on low, add in cheddar cheese, heating through before serving.