Potato Chowder
 
 
1/2 lb    Bacon, chopped  
2 stalks    Celery, chopped (about 1 cup)  
1 sm    Onions, chopped  
1/4 cup    Water  
4-5 med    Potatoes, diced (about 3-4 cups)  
1 tsp    Salt  
3 cups    Milk  
2 Tbs    Cornstarch  
1 cup    Cream or Half and half cream  
  Salt & Pepper to taste  
1-2 cup    Sharp Cheddar cheese  
 
1 Fry bacon until crisp. Drain off all but one tablespoon of fat. Add celery and onion and about a 1/4 cup of water. Cover and cook until onion is soft and transparent. Add potatoes and salt and enough water to almost cover potatoes. Cover, bring to a boil, reduce temperature to low and simmer until vegetables are tender, but not mushy.
2 Stir cornstarch into milk. Add milk and cream to potato mix. Bring soup back to a boil stirring gently to prevent scorching, mushy potatoes and lumpy soup. Salt and pepper to taste. Swirl 1/2 the cheese into the chowder, sprinkle remaining cheese on top of individual serving bowls. Salt and pepper to taste.
3 Garnish with additional crisp fried bacon crumbles, sliced green onions, or parsley sprigs. If a thicker chowder is desired, use three to four tablespoons cornstarch.
 
Servings: 6
 
 Recipe Source

Author: Becky Low
 
Recipe formatted and exported by Living Cookbook from Radium Technologies, Inc.