Caraway potato chowder
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Potatoes, peeled & chopped, about 2 cups OR 2 cups loose packed hash browns |
| 1 | cup | Water |
| ¼ | cup | Onion, chopped |
| 1 | teaspoon | Instant chicken boullion |
| 1¼ | cup | Milk |
| ½ | teaspoon | Caraway seed |
| ¼ | teaspoon | Lemon-pepper seasoning |
| Pepper to taste | ||
| ½ | cup | Cooked ham, cubed |
| ⅓ | cup | Sauerkraut, rinsed & drained |
| Chives, chopped | ||
Directions
Combine potatoes, water, onion & boullion in a medium saucepan; bring to boil, reduce heat, cover & simmer for 10 minutes. Do not drain, slightly mash the potatoes.
Stir together the milk and flour; then mix into the potato mixture.
Add caraway, lemon-pepper, and pepper. Cook and stir until thickened and bubbly. Add ham and sauerkraut. Cook until heated through. Serve topped with chopped chives.
Family recipe from Sandra Wheeler Typos by: Bob 8-{) Submitted By ROBERT WHITE On 08-22-95