Recipes Included On This Page Washington Chowder White Corn Chowder Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Washington Chowder Recipe By :Nick Sundberg Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 strips Bacon -- diced 1 medium Onion -- diced 2 stalks Celery -- diced 1 tablespoon Flour 4 cups Chicken broth 2 medium Potatoes -- peeled and sliced 1 cup Corn 1 cup Tomatoes -- diced 2 cups Milk 1/8 teaspoon Savory 1/4 teaspoon Thyme Salt and pepper to taste Brown the bacon pieces in a heavy soup pot. Add the onions and celery. Cook until just soft. Sprinkle on the flour and cook for 3 minutes. Whisk in the broth. Slowly bring to a boil. Add the potatoes, corn, savory, thyme, and tomatoes. Simmer until the potatoes are soft (about 25 minutes). Stir in the milk and simmer 20 minutes longer. Serve warm. Source : "EMAZING - http://www.emazing.com/ (Recipe a Day - Wednesday March 14, 2001" S(MC formatting by): "bobbi744@acd.net" Copyright : "Copyright 2001. All Rights Reserved" Yield : "4 to 6 servings" NOTES : This hearty vegetable chowder is great as a lunch entree. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 13 April, 2001. Year 4 Volume 04 Number 13 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * White Corn Chowder Recipe By :Nick Sundberg Serving Size : 6 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ounces Butter 1 medium Onion -- diced 3 stalks Celery -- diced 2 Carrots -- peeled and diced 2 Tablespoons Flour 2 cups Chicken broth 4 cups Milk 2 medium Potatoes -- diced and boiled 3 cups White corn Salt and pepper to taste Melt the butter in a heavy soup pot. Add the onion, celery, and carrots. Cook over medium heat until just soft. Sprinkle on the flour and cook for 3 minutes, stirring frequently. Stir in the broth. Stir in the milk. Heat until steaming. Add the cooked potatoes and corn. Cook for 45-55 minutes over low heat. Check the seasoning. Serve warm. Nick Sundberg EMAZING - http://www.emazing.com Browse the archives http://www.emazing.com/archives/recipe S(MC formatting by): "bobbi744@acd.net" Yield : "4 to 6 servings" NOTES : Serve this hearty chowder on a chilly fall evening. Contributed to the FareShare Gazette by Bobbie <bobbi744@acd.net>; 4 April, 2001. Year 4 Volume 04 Number 04 <http://www.fareshare.net> - - - - - - - - - - - - - - - - - - -

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