Potato bacon chowder

Yield: 12 - 15 folks

Measure 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 \N Chicken cubes;
3½ cup Potatoes; 1/4\" diced
1½ quart Half & half -=OR=-
1½ quart Half & half&low-fat milk;** Mixture
3 \N Strips bacon;* cooked then diced

* 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

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