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"As a child my family's menu consisted of two choices: take it or leave it."--Buddy Hackett

Country Potato Chowder Recipe

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This recipe for Country Potato Chowder is from The Good Eats Cookbook - Remembering Nanny and Pappy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 bacon strips, diced
1 medium onion
3 celery ribs, chopped
1/4 cup all-purpose flour
4 cups half & half cream
6 medium potatoes, peeled and cut into 1/2" cubes
1 1/2 cups sliced carrots
2 cans 10 3/4 ounces condensed cream of celery soup
2 T dried parsley flakes
1 T worcestershire sauce
1 tsp. seasoned salt
1/2 tsp pepper
1 can 14 3/4 ounces cream-style corn
Directions:
Directions:
©Taste of Home 2010
In dutch oven cook bacon over medium heat until crisp; remove with slotted spoon to paper towels.
In drippings, saute onion and celery until tender. Sprinkle with flour and stir until blended. Gradually add cream. Stir in the potatoes, carrots, soup, parsley, worcestshire sauce, seasoned salt and pepper. Bring to a boil; cook and stir for 1 minute. Reduce heat; cover and simmer for about 25 minutes, stirring occasionally. Add corn and reserved bacon and heat through.
Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I added extra vegetables and bacon to my chowder. You can change the amount to suit your taste. Great with French bread! Perfect chowder for Fall.

 

 

 

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