Black angus' potato bacon chowder
12 - 15 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | -large Onion; quartered then sliced 3/4\" thick |
| 1 | cup | Celery; diced |
| 2 | tablespoons | Margarine; |
| 4 | cups | Water; |
| ⅜ | teaspoon | Tabasco Sauce; |
| ¼ | teaspoon | White pepper; |
| 3 | Chicken bouillon cubes; | |
| 3½ | cup | Potatoes; 1/4\" diced |
| 1½ | quart | Half & half -=OR=- |
| 1½ | quart | Half & half & low-fat milk Mixture; ** |
| 3 | Strips bacon;* cooked then diced | |
Directions
* Sometimes I have used ham instead of bacon. ** I use low-fat powder milk or canned milk or low-fat powder and canned milk mixture.
In a large heavy pot, saute onion and celery in margarine until tender. Add water, Tabasco sauce, Worcestshire sauce, white pepper, bouillon cubes and salt. Stir and bring to a simmer. Add the potatoes and cook until potatoes are tender, not mushy. Add the half and half, and bring to a simmer. If a thicker texture* is desired, puree one cup of the soup in a food processer, then return it to pot.
Add diced bacon. Serve warm.
*I add some instant potatoes instead to the chowder to the desired thickness.
NOTE: A chowder that is served in one of the more popular restaurant in San Diego.
Source: The San Diego Union-Tribune, Food Section, Years ago Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 09-07-95