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Easy Potato Chowder

1/2 tsp. dried dillweed
1/8 tsp. white pepper
1 can (12 oz.) light evaporated skim
milk, undiluted
8 oz. Cheddar cheese spread
Salt to taste
Fresh parsley, chives, or dillweed
for garnish (optional)

6 medium peeled and diced potatoes
(about 4 cups)
4 cups water (or enough to cover
potatoes)
1 medium chopped onion
3/4 cup thinly sliced carrots
3/4 cup celery
1 Tbsp. chopped fresh parsley

Combine potatoes and water in a large saucepan. Bring to a boil over high heat for 20 min. or until tender. Mash coarsely. Add onions and other vegetables and seasonings. Cover and simmer until vegetables are tender, about 20 min. Add milk to chowder and simmer until slightly thickened, stirring constantly. Add cheese spread. Remove saucepan from heat and stir until cheese has completely dissolved. Garnish with fresh herbs if you wish. Serve hot. Serves 6.

 



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