Living Well Recipes: Potato and Corn Chowder
By: Charles Robertson
Updated: October 8, 2012
Potato Chowder
Yield: 4 servings
4 oz bacon, diced
1 oz butter
6 oz onions, diced
3 oz celery, diced
1 oz flour
1 qt milk
1 lb red potatoes, diced
3 oz heavy cream
Salt, pepper, Tabasco, Worcestershire to taste
Directions:
Cook bacon with the butter. Add onions and celery and cook until tender but not brown.
Add flour and stir until flour is dissolved in the butter.
Add milk and whisk away any lumps. Add potatoes and simmer until potatoes are soft.
Add heavy cream and season to taste with salt, pepper, Tabasco, and Worcestershire.
Variations
Clam Chowder: add 1 can of chopped clams after potatoes are soft.
Corn Chowder: Add 12 oz of cooked corn (frozen or fresh) when potatoes are soft
Yield: 4 servings
4 oz bacon, diced
1 oz butter
6 oz onions, diced
3 oz celery, diced
1 oz flour
1 qt milk
1 lb red potatoes, diced
3 oz heavy cream
Salt, pepper, Tabasco, Worcestershire to taste
Directions:
Cook bacon with the butter. Add onions and celery and cook until tender but not brown.
Add flour and stir until flour is dissolved in the butter.
Add milk and whisk away any lumps. Add potatoes and simmer until potatoes are soft.
Add heavy cream and season to taste with salt, pepper, Tabasco, and Worcestershire.
Variations
Clam Chowder: add 1 can of chopped clams after potatoes are soft.
Corn Chowder: Add 12 oz of cooked corn (frozen or fresh) when potatoes are soft
