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Potato Chowder Recipe

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

Contributor:  
Contributor:  
Irene Ragon
Added: Thursday, March 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 cups peeled, diced potatoes
1/2 cup finely chopped onion
1 cup grated carrot
1 tsp. salt
1/4 tsp. pepper
4 chicken bouillon cubes
6 cups scaled milk
4 tbsp. butter
1/2 cup flour

Directions:
Directions:
In large Dutch oven or kettle, combine potatoes, onion, carrot, salt, pepper, and bouillon cubes. Add enough water to just cover vegetables; cook until vegetables are tender, about 15-20 minutes. DO NOT DRAIN. Scald milk by heating to 180 or until tiny bubbles form around edges of pan. Remove 1-1/2 cups milk and add butter and flour to hot milk, stirring with wire whisk. Add remaining hot milk to undrained vegetables, then stir in thickened milk mixture. Stir until blended. Simmer for 15 minutes on low heat.

Number Of Servings:
Number Of Servings:
8-10

 

 

 

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