Potato Bacon Chowder Recipe
Yield: 12 - 15 folksRecipe by luhu.jp
Ingredients:
1 medium: Large onion, quartered
3: Chicken cubes,
-then sliced 3/4" thick,
3 1/2 cup: Potatoes, 1/4" diced
1 cup: Celery, diced
1 1/2 quart: Half & half -=OR=-,
2 tbsp: Margarine,
1 1/2 quart: Half & half&low-fat milk, **
4 cup: Water,
-Mixture,
3/8 tsp: Tabasco Sauce,
3 Strips: bacon, * cooked then
1/4 tsp: White pepper,
-diced,
Directions:
* Sometimes I use ham instead. ** I use low-fat powder milk or canned
milk or both. In a large heavy pot, saute onion and celery in
margarine until tender. Add water, Tabasco sauce, Worcestshire sauce,
white pepper, bouillon cubes and salt. Stir and bring to a simmer.
Add the potatoes and cook until potatoes are tender, not mushy. Add
the half and half, and bring to a simmer. If a thicker texture* is
desired, puree one cup of the soup in a food processer, then return
it to pot. Add diced bacon. Serve warm. *I put some instant potatoes
in the soup. Source: The San Diego Union, Years ago before the my
computer days. Brought to you and yours via Nancy OBrion and her
Meal-Master. Submitted By NANCY OBRION On 11-12-94
Source from luhu.jp
milk or both. In a large heavy pot, saute onion and celery in
margarine until tender. Add water, Tabasco sauce, Worcestshire sauce,
white pepper, bouillon cubes and salt. Stir and bring to a simmer.
Add the potatoes and cook until potatoes are tender, not mushy. Add
the half and half, and bring to a simmer. If a thicker texture* is
desired, puree one cup of the soup in a food processer, then return
it to pot. Add diced bacon. Serve warm. *I put some instant potatoes
in the soup. Source: The San Diego Union, Years ago before the my
computer days. Brought to you and yours via Nancy OBrion and her
Meal-Master. Submitted By NANCY OBRION On 11-12-94
Source from luhu.jp