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Egg Chowder

Egg Chowder
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Yield: Serves 4-6

The appearance of the eggs is important For bright yellows, place eggs into cold water immediately after boiling and peel them when they are cool.


  • 1/4 pound salt pork, diced
  • 5 potatoes, peeled and chopped
  • 3 cups water
  • 2 cups cream
  • 2 tablespoons butter
  • 5 to 6 hard-boiled eggs, sliced
  • 1 tablespoon dill or parsley


Sauté salt pork in soup kettle until crisp. Do not remove. Add potatoes and water and simmer, covered, 15 minutes or until potatoes are tender. Heat cream in separate pan and add to kettle along with butter and eggs. Sprinkle in dill or parsley and heat gently.
Updated Tuesday, September 18th, 2007

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