Farmhouse Potato Chowder

Ingredients

• 3 pounds russet potatoes, peeled and cut into 3/4-inch cubes
• 4 tablespoons unsalted butter
• 1 large onion, diced
• 3 celery ribs, diced
• 2 carrots, diced
• 1/3 cup all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup half-and-half
• 1 1/2 teaspoons salt
• 3/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 6 ounces sharp cheddar cheese, shredded
• 3 tablespoons chopped fresh chives

Before you cook

• Peel and cube the potatoes and hold them in cold water.
• Dice the onion, celery and carrots.
• Shred the cheddar on the large holes of a box grater.

Steps

1. Melt the butter in a large pot over medium heat.
2. Add the onion, celery and carrots and cook for 8 minutes, until the onion is soft and clear.
3. Sprinkle in the flour and stir it into the vegetables for 2 minutes, until it smells toasty.
4. Pour in the chicken broth in a slow stream, whisking hard to keep the mixture smooth.
5. Drain the potatoes and add them to the pot with the salt, pepper and nutmeg.
6. Bring the chowder to a simmer and cook for 20 minutes, until the potatoes fall apart when pressed.
7. Mash about a third of the potatoes against the side of the pot with a wooden spoon to thicken the broth.
8. Pour in the milk and half-and-half and warm the chowder through without letting it boil.
9. Take the pot off the heat and add the shredded cheddar a handful at a time, stirring until each addition melts.
10. Taste the chowder and add more salt and pepper if it needs it.
11. Ladle into bowls and finish each with a pinch of chives.