"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Potato Bacon Chowder Recipe

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This recipe for Potato Bacon Chowder, by , is from The Bartlett Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynette Hutchison
Added: Sunday, December 14, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 lbs. baby red potatoes washed and quartered
1/2 lb raw bacon, diced
1 jumbo yellow onion, diced
1 quart water
1/4 bunch celery, diced
2 oz. chicken base
1 quart milk
1 tsp, salt
1 tsp. pepper
1 1/2 sticks margarine
6 oz. flour
1 cup heavy cream
1/4 bunch chopped parsley (optional)

Directions:
Directions:
1. Boil potatoes in water for 10 minutes. Drain and set aside.

2. In large heavy pot saute' bacon, onions and celery over medium-high heat until celery is tender. Drain bacon grease and return bacon, onions and celery to pot.

3. Add milk, water, chicken base, salt and pepper. Heat over medium-high heat until hot, but do not boil.

4. In large, heavy sauce pan, melt margarine, then add the flour. Mix well and allow to bubble, stirring for one minute. While constantly stirring soup, add the flour/margarine mixture slowly. Continue stirring soup until thick and creamy.

5. Stir in potatoes, parsley and cream. Serve hot.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Recipe is from good friend, Ruth Simmons.
Instead of using real bacon, I have used the Hormel bacon bits.

 

 

 

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