Shelly's Recipe

*CREAMY VEGETABLE CHOWDER*

Category: Chowders

3 cups diced, peeled potatoes
2 1/2 cups water
3/4 cup chopped onion and red bell pepper
1/2 cup chopped celery
12 oz fresh mushrooms, sliced
1 clove garlic, minced
3/4 cup butter, divided
1/4 cup flour
1 1/4 tsp Salt and pepper, to taste
1/2 tsp dry mustard
1/4 tsp pepper
2 cups milk
1 1/2 tsp Worcestershire sauce
3/4 cup cubed Velveeta
1 (16 oz) can stewed tomatoes, chopped, reserve juice
1 tbsp chopped parsley
5 drops hot pepper sauce

Garnish: dill, chives and paprika

Place potatoes in a bowl of water while sauteing vegetables in 1/2 cup butter in a Dutch oven for 5 to 10 minutes. Increase heat to high, adding potatoes and water to vegetables. Bring to a boil. Reduce heat; and continue to cook until potatoes are tender.

In a medium saucepan, melt 1/4 cup butter. Stir in flour and seasonings. Cook 3 minutes, stirring constantly until smooth and bubbly. Gradually stir in milk and Worcestershire sauce; cook until thickened, stirring constantly. Add cheese, stir until melted

Add sauce to potato mixture. Add stewed tomatoes and juice, parsley and hot sauce. Heat through, stirring frequently. Do not boil. Serve immediately. Garnish. Serves 12