Hensley

Cheddar Potato Chowder
Makes 4 servings

Ingredients

3	tablespoons IGA margarine or butter
2	medium-size carrots, peeled and diced
2	medium-size ribs celery, thinly sliced
1	small onion, chopped
3	tablespoons all-purpose IGA flour
1/4	teaspoon dry mustard
1/4	teaspoon paprika
1/4	teaspoon ground pepper
2	cups IGA milk
2	cups water
4	medium-size Idaho Potatoes (about 1-3/4 pounds), peeled and cut into 1/2-inch cubes
2	chicken-flavor bouillon cubes or envelopes
1-1/2	cups shredded IGA Cheddar cheese
4	slices bacon, cooked and crumbled (optional)
	Chopped chives (optional)

In 3-quart saucepan over medium heat, melt margarine. Add carrots, celery and onion; cook until tender, about 10 minutes, stirring occasionally. Stir in flour, dry mustard, paprika and pepper; cook 1 minute.

Gradually add milk, water, potatoes and bouillon. Bring to a boil over high heat; reduce heat to low. Cover and simmer 10 minutes or until potatoes are tender.

Remove saucepan from heat; add cheese and stir just until melted. Top each serving with crumbled bacon and chopped chives, if desired.