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Cheddar Chowder

2 c Water
2 c Tiny new red potatoes; diced
3/4 c Tiny boiling onions; diced
3 tb Extra-virgin olive oil
2 tb All-purpose flour
1 tb Poultry seasoning
3 c Milk
1 1/2 c Shredded extra-sharp cheddar cheese
1 c Cubed cooked ham
1 tb Dijon mustard


In a large saucepan, cook water, potatoes, and onions.

Combine the olive oil, flour and poultry seasoning in a bowl. Take potato mixture and drain over sink, reserving 1 1/2 cups of the cooking water.

Return the potato mixture and the 1 1/2 cups of cooking water to the pan and let cool.

Add the poultry mixture, milk, cheese and ham.

Cook over low heat, stirring constantly, until the soup is thickened and the cheese is completely melted.

Add mustard and stir well.


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