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Dilled Potato Chowder




Source of Recipe


Keebler Foodservice Recipes






Recipe Introduction


This recipe will serve a large amount of servings for a dinner part.





List of Ingredients



• 2 cups chopped carrot
  
• 2 cups chopped celery
  
• 2 cups chopped onion
  
• 1/2 cup butter
  
• 12 cups cubed, peeled potatoes
  
• 3 1/2 quarts chicken broth
  
• 2 T dried dillweed
  
• 2 T salt
  
• 2 tsp dry mustard
  
• 1 tsp white pepper
  
• 2 quarts milk
  
• 1 1/2 cups flour, sifted
  
• Keebler or Sunshine oyster crackers
  






Instructions



1. Cook carrot, cerly, and onion in butter over medium heat 10 minutes, stirring occasionally.
   
2. Add potatoes, broth, dill weed, salt, dry mustard and pepper.
   
3. Bring to boil; reduce heat and simmer, uncovered 15 minutes.
   
4. Gradually stir milk into flour until smooth, strain if necessary.
   
5. Slowly stir milk mixture into soup.
   
6. Boil gently several minutes or until thickened.
   
7. Serve with Keebler or Sunshine oyster crackers.
   






Final Comments


24 - 10 oz servings.

Suggestions: Dilled Potato Chowder should be served the same day it is made as potatoes become starchy upon standing.