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MUSHROOM POTATO CHOWDER
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| Ingredients: |
2 T butter
1 small onion, chopped
1 stalk celery, chopped
1/2 green pepper, chopped
8 oz. fresh mushroom, sliced
2 cups red potatoes, peeled and diced
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2 cups chicken broth
1/2 t thyme
2 cups 1/2 & 1/2, divided
1/2 t salt
1/2 t pepper
3 T flour
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| Procedures: |
- Melt the butter in a large Dutch oven.
- Add onion, celery, green pepper and mushrooms.
- Cook until tender.
- Stir in potato, chicken broth and thyme.
- Bring to a boil; reduce heat and simmer, uncovered for 30 minutes or until potatoes are tender.
- Stir in 1.5 cups 1/2 & 1/2, salt and pepper.
- Combine remaining 1/2 cup 1/2 & 1/2 and flour, stirring until smooth.
- Stir into chowder and simmer, uncovered, stirring frequently until slightly thickened.
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