Quincy's Red Potato Chowder

Ingredients

• 3 tablespoons Brummel and Brown spread
• 7 cups onions, chopped
• 4 1/2 cups celery, chopped
• 6 cups red potatoes, chopped
• 2 tablespoons all-purpose flour
• 9 cups nonfat milk
• 2 tablespoons salt
• 1/2 tablespoon pepper

Directions

1. 1

   Melt 2tbls spread in a large Dutch oven. Add onion and celery. Sauté 10 minutes.

2. 2

   Add potato and milk. Bring to a boil stirring frequently.

3. 3

   Reduce heat and simmer 45 minutes or until potatoes are tender.

4. 4

   Place flour and remaining spread into a small bowl. Whisk until blended. Whisk flour mixture into soup. Cook 2 more minutes.

5. 5

   Season to taste with salt and pepper.