Page 215 - Harrington Family Recipes

Potato Corn Chowder

Recipe By :Jim Weyland from Prodigy
Serving Size : 8 Preparation Time :0:00
Categories : Soups and Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c green onions -- sliced thin
1 c celery -- chopped
2 c potatoes -- diced
3/4 c butter
3/4 c flour
1 qt half and half
1 can vegetable broth
2 cans corn, canned -- vacuum pack
1 1/2 tsp salt
1 1/2 tsp white pepper
2 tbsp wine vinegar
6 slices bacon -- cooked and crumbled

Sauté green onions, celery and potatoes in vegetable broth, add water as
needed.

Make a white sauce with the butter, flour and half & half. Add the sautéed
vegetables, corn and the remaining ingredients.

Just before serving stir in crumbled bacon. Serves 4 as a main dish or 8
as an appetizer.

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Per Serving (excluding unknown items): 479 Calories; 34g Fat (63.0%
calories from fat); 10g Protein; 36g Carbohydrate; 3g Dietary Fiber; 96mg
Cholesterol; 1057mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean Meat; 1/2
Vegetable; 1/2 Non-Fat Milk; 7 Fat; 0 Other Carbohydrates.

NOTES : I made this and it was marvelous. Les & I had it for
dinner and it was gone by the next day. --ch

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