"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Potato Soup/Corn Chowder Recipe

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This recipe for Potato Soup/Corn Chowder, by , is from Brues, Let's Eat, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carolyn Brue Off
Added: Thursday, April 9, 2009


4 thick slices of bacon (sliced into ¼ inch strips)
2 large carrots (diced)
2 celery stalks (diced)
1 medium brown onion (diced)
2 medium potatoes (diced into ¼ inch cubes)
1 can (14 oz.) low sodium broth-chicken or vegetable
Defining ingredients ---see step 4 below
1 quart milk or half and half

Step 1) Brown bacon in large sauce pan. Drain.

Step 2) Add diced carrots, celery, onion, potatoes, and broth.

Step 3) Simmer gently until potatoes are tender. If you have decided that you will be making potato soup, add two more diced potatoes and proceed to step 5.

Step 4) Defining ingredients-the fun part!
A. Corn chowder: add one can creamed corn and one can corn nibblets-or frozen corn.

B.Clam chowder: add one can minced and one can chopped clams. A bit of cayenne pepper is a good addition.

C. Fish chowder: add a mixture of fresh or frozen fish chunks. Cod, halibut, and salmon are especially good.

D. Broccoli chowder: add fresh broccoli flowerets.

Step 5) Add milk or half and half. Bring to a “near boil” and season to taste. Because we normally use skim or 1% milk, whole milk seems very creamy to us. If you normally use whole milk, it will be tastier if you use half and half.

Personal Notes:
Personal Notes:
Mirepoix was a fun new word-a word that Mother (Ruby/Grandma Brue) used to describe the base she used for her potato soup. In later years some people have been rude enough to say that it was more a chowder than a soup! So, then, here is the potato soup recipe which was a favorite of mine from childhood and into “maturity.”




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