Bacon and egg chowder
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | eaches | Strips bacon, cooked, and crumbled |
| 2 | eaches | Stalks celery with leaves, chopped |
| 2 | eaches | Potatoes, diced |
| 2 | eaches | Carrots, diced |
| 1 | each | Onion, chopped |
| 1 | teaspoon | Dry mustard |
| 1 | teaspoon | Worcestershire sauce |
| ¾ | teaspoon | Dried marjoram |
| ¼ | teaspoon | Salt |
| pinch | Pepper | |
| 2 | tablespoons | Flour |
| 3 | cups | Milk |
| 1 | cup | Chicken stock |
| 4 | eaches | Hard cooked eggs |
Directions
In large skillet, fry bacon till crisp. Remove and crumble. Set aside. In same skillet, add onions, celery,potatoes and carrots, and sautee until the onions are translucent and celery is softened. Add worcestershire, and spices and cook for 5 minutes or until onions are translucent and celery is softened. Stir in flour, and cook for 1 minute stirring the whole time. Add milk and chicken stock and then bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or until vegetables are tender and soup mixture is thickened. Seperate the hard boiled eggs, and coarsely chop the whites. Add to the chowder. Serve with chopped egg yolks and crumbled bacon sprinkled over the top of each bowl. Makes 6 servings. Origin: Canadian Living, December 1994. Shared by: Sharon Stevens, Dec/94.
Submitted By SHARON STEVENS On 12-02-94