Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

5 ea Strips bacon, cooked, and 1 t Worcestershire sauce
-crumbled 3/4 t Dried marjoram
2 ea Stalks celery with leaves, 1/4 t Salt
-chopped pn Pepper
2 ea Potatoes, diced 2 T Flour
2 ea Carrots, diced 3 c Milk
1 ea Onion, chopped 1 c Chicken stock
1 t Dry mustard 4 ea Hard cooked eggs

In large skillet, fry bacon till crisp. Remove and crumble. Set
aside. In same skillet, add onions, celery,potatoes and carrots, and
sautee until the onions are translucent and celery is softened. Add
worcestershire, and spices and cook for 5 minutes or until onions are
translucent and celery is softened. Stir in flour, and cook for 1
minute stirring the whole time. Add milk and chicken stock and then
bring to a boil. Reduce heat, cover and simmer for 10-15 minutes or
until vegetables are tender and soup mixture is thickened. Seperate
the hard boiled eggs, and coarsely chop the whites. Add to the
chowder. Serve with chopped egg yolks and crumbled bacon sprinkled
over the top of each bowl. Makes 6 servings. Origin: Canadian Living,
December 1994. Shared by: Sharon Stevens, Dec/94.

Submitted By SHARON STEVENS On 12-02-94

Browse by categories