Tomato Chowder

2 cups diced raw potato
3/4 cup finely chopped onion
1 cup coarsely chopped celery
3 cups coarsely chopped tomatoes, peeled
1 tsp salt
1/4 tsp black pepper
1/4 tsp dried leaf oregano
2 1/2 cups boiling water
3 tbsp margarine or butter
1/4 cup flour
1 tsp salt
1/4 tsp black pepper
1/2 tsp dry mustard
2 cups 1% milk
1 tsp Worcestershire sauce
1 1/2 cups grated old cheddar cheese
1 tbsp chopped parsley

I like to blend up the veggies once they are cooked before adding the cream part. It helps make the kids eat the soup.

Combine potatoes, onions, celery, tomatoes, 1 tsp salt, 1/4 tsp black pepper, oregano and boiling water in large saucepan. Bring to a boil, reduce heat, cover and simmer till vegetables are tender, about 15 minutes. Melt butter in another saucepan. Sprinkle in flour, 1 tsp salt, 1/4 tsp black pepper, and mustard. Stir to blend. Remove from heat, add milk all at once. Stir in Worcestershire. Return to medium heat, stir constantly till thick and smooth. Add cheese; heat gently, stirring, till cheese is melted. Add to vegetable mixture along with parsley. Bring just to boiling point, serve immediately.

Serving Size: 8 - 2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user JENN_260.