Quincy's Red Potato Chowder

K. Van Vleck's Note:

A trimmed down version on his favorite chowder!

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 15

Yield: 15.0 cups

• 3 tablespoons Brummel and Brown spread
• 7 cups onions , chopped
• 4 ½ cups celery , chopped
• 6 cups red potatoes , chopped
• 2 tablespoons all-purpose flour
• 9 cups nonfat milk
• 2 tablespoons salt
• ½ tablespoon pepper

Directions:

1. Melt 2tbls spread in a large Dutch oven. Add onion and celery. Sauté 10 minutes.
2. Add potato and milk. Bring to a boil stirring frequently.
3. Reduce heat and simmer 45 minutes or until potatoes are tender.
4. Place flour and remaining spread into a small bowl. Whisk until blended. Whisk flour mixture into soup. Cook 2 more minutes.
5. Season to taste with salt and pepper.