Potato Chowder I
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Yield: Serves 6-8
Nineteenth-century cookbooks include numerous recipes for potato chowder, undoubtedly developed as an economical yet nutritious meal.Ingredients:
1/4 pound salt pork or 3 slices bacon, diced3 onions, peeled and chopped
2 carrots, peeled and chopped
6 potatoes, peeled and cubed
2 quarts chicken stock
Salt and pepper to taste
Chopped parsley
Instructions:
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. SautBrowse Similar Recipes
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- By Course: Soup
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