Potato Chowder New England Style
From wtrvlcpl 13 years ago
- 1 hour to make
- Serves 8-10
Can be made to eat right away or transfered to crock pot on low and simmered for 4 hours
Ingredients
- 1 lb thick sliced bacon cooked crispy and crumbled shopping list
- 4 cups peeled and diced potatos shopping list
- 1/2 cup celery chopped fine shopping list
- 1/2 cup onion chopped fine shopping list
- 1/2 cup fresh broccoli chopped shopping list
- 6 cups broth ( i mix 3 cans chicken and 1 can vegetable broths but can use 6 cups water and 10 chicken bouillon cubes shopping list
- 1/2 tsp celery salt shopping list
- 1/2 tsp sea salt shopping list
- 2 10 oz cans cream of chicken soup shopping list
- 1 tsp black pepper shopping list
- 8 Tbl butter shopping list
- 8 Tbl flour shopping list
- 2 cups Milk shopping list
How to make it
- preheat onve to 350, bake bacon on rimmed baking sheet till almost crispy (20 min). when done put on paper towels and wrap in foil till needed
- In Large stock pot or dutch oven combine potatos, celery, onion, broccoli and broths or water to boil. cook till potatos are tender approx 15 minutues
- Add bouillon cubes and celery salt, salt and pepper.
- In seperate sauce pan melt butter over medium heat. Whisk in flour with a fork abd cook stirring constantly untill thick. (1 minute)
- Very slowly stir in milk as not to form any lumps until all milk has been added. Continue stirring on med low till thickened (5 minutes)
- Stir flour milk mixture into stockpot and cook till heated through, reduce heat to simmer and serve or transfer to crock pot on lowest setting till dinner time.
- BEST SERVED in homemade bread bowls, Store bought will work if pressed for time.
People Who Like This Dish 4
- JABNJENN Nowhere, Us
- debbie919 Manahawkin, NJ
- a1patti Salem, MA
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- wtrvlcpl Nowhere, Us
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