Ingredients

Instructions

  1. Combine melted butter and flour in oven-proof container and bake at 325 for 30 minutes In large saucepan, combine remaining ingredients except half-and-half.
  2. Simmer until potatoes are thoroughly cooked.
  3. Stir butter-flour mixture into chowder and stir until thick.
  4. Mixture will be slightly less thick than cookie dough.
  5. Remove chowder from heat.
  6. Stir in half-and-half until blended.
  7. Heat to serving temperature, stirring occasionally.
  8. Serve immediately.