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Bacon Potato Chowder
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12 bacon strips, diced
2 medium onions, chopped
6 celery ribs, sliced
12 medium potatoes, peeled and cubed
1/3 cup butter
1 cup all-purpose flour
8 cups milk
2 medium carrots, shredded
1 tablespoon salt
1 teaspoon pepper
In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted
spoon to paper towels. Saute onions and celery in the drippings until tender;
drain. Place potatoes in a Dutch oven and cover with water. Bring to a boil.
Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes
aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir
in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until
thickened. Reduce heat; add onion mixture, potatoes, carrots, salt and pepper.
Cook for 10 minutes or until heated through. Sprinkle with bacon.
Yield: 12-14 servings.
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Printed from tasteofhome.com Jul 23, 2008Copyright Reiman Media Group, Inc © 2008 |