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 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 use ham instead. ** I use low-fat powder milk or canned milk or both. 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 put some instant potatoes in the soup. Source: The San Diego Union, Years ago before the my computer days. Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 11-12-94