St. louis' ham chowder

Yield: 6 servings

Measure Ingredient
1½ tablespoon Butter
1 large White onion, chopped
2 cloves Garlic, minced
1½ cup Water
2 tablespoons Dry sherry
½ cup Water
½ pounds Lean bacon
6 \N Stalks celery sliced
\N \N Diagonally
3 cups Cubed new potatoes w/skin
1½ cup Milk, cream or yogurt
4 tablespoons Flour

In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1½ c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened.

Add salt and fresh black pepper to taste.

Makes 6 servings.

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