POTATO CHEESE CHOWDER

Sauté until limp:

2 ½ cups chopped celery

1 lg. onion, chopped

½ cube butter

Add, cover and simmer for 20 minutes or until potatoes are cooked but NOT mushy:

8-9 medium potatoes, diced

1 can Swanson’s chicken broth

Add and heat to a slow simmer stirring often:

1 ½ tsp. thyme

1 tsp. marjoram

1 tsp. salt

6-8 dashes hot pepper sauce (Tabasco)

1 ½ quarts half and half

Add and continue stirring constantly:

3 T. cornstarch mixed with ½ cup cold water

1 lb. Velveeta cheese

When heated through and cheese is melted, remove from heat and serve.

Happy Cooking,

Tag’s Kitchen