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Cheesy Potato Chowder
Serves 4 to 6

1 1/2 cups raw potatoes, peeled and diced
2 cups boiling water
2 cubes bouillon
2 Tbs. butter
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
2 Tbs. flour
2 cups milk
1 tsp. salt
1 1/2 cups aged cheddar cheese, finely grated
1/4 cup fresh parsley, finely chopped (optional)

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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