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Chowder Recipe

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

Contributor:  
Contributor:  
Emily Van Wagenen
Added: Thursday, April 16, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 potatoes, diced (or use frozen hash browns to save time)
2 carrots, diced
3 celery stalks, diced
6 c. chicken broth (or vegetable broth)
2 tbsp. butter/margarine
3 tbsp. flour
1 can evaporated milk
1/2 tsp. mustard
1 pint half & half
salt and pepper to taste
extras: ham, corn, Parmesan cheese, cheddar cheese, diced chicken, broccoli, peas, bacon, etc.

Directions:
Directions:
Boil potatoes, carrots and celery in broth (if using frozen hash browns, add them after the other vegetables are tender). Melt butter in saucepan. Whisk in flour. Whisk in evaporated milk and mustard. Heat and stir until thick. Stir white sauce into undrained vegetable mixture. Stir in half & half. Add salt and pepper to taste. Add the extras, if using.

Personal Notes:
Personal Notes:
You can cut down the fat by using skim evaporated milk and by replacing half & half with more evaporated milk. you can also thicken the chowder with potato flakes. It sure is good with the cream, though.

 

 

 

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