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Potato Chowder Recipe

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

Michelle Marlowe
Added: Saturday, October 7, 2006


2 T. butter
1 large onion, chopped
1 rib celery, chopped
5 1/2 c. chicken stock
1 1/2 c. frozen corn kernels
2-3 large potatoes, peeled and diced
1/2 -3/4 tsp. salt to taste
1 c. heavy cream
3 T. flour
black pepper to taste
fresh dill or parsley for garnish, chopped
*We like to add cooked bacon pieces

Melt the butter in a large saucepan or med soup pot. Stir in the onion and celery. Partially cover the pan and cook the vegetables over moderate heat for 9-10 minutes, stirring occasionally. Add the chicken stock, corn, potato, and salt and bring the mixture to a low boil. Lower the heat, cover the pot, and simmer for about 7 minutes, until the potatoes are just tender. In a small bowl, whisk together the cream and flour. Then stir the mixture into the soup with the pepper. Bring the soup back to a low boil, then reduce the heat and simmer for about 8 minutes. Serve hot, garnished with herbs.




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