Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 lg Potatoes Salt and pepper
1 lg Onion -optional white wine
2 cn Evaporated milk -bay leaf
1 qt Stock or water -parsley
2 oz Salt pork (or 2 tb. butter) -thyme

I found this recipe in the Loaf and Ladle cookbook from the
restaurant of the same name, published in 1979.

Peel and dice potatoes and put them on to boil in salted water or
stock to cover. Peel and dice the onion.

If you use salt pork, cut it into 1/4" pieces, and cook in a frying
pan over low heat until enough fat is rendered to saute the onions.
Remove salt pork pieces from the pan and cook the onions in the
rendered fat. When the onions are transluscent, add them to the
cooked potatoes. (the potatoes are ready when you can bite into them,
and they are still firm. Do not overcook them).

Return the salt pork bits to the frying pan and continue to cook them
until they are brown and crispy. Reserve them for garnishing the
chowder. If you prefer, use butter or margarine to saute the onions.

The milk should be added just before serving and brought to heat. Do
not boil.

Variations;

Corn: Basic recipe plus 1 can cream style corn, 1 can whole-kernal
corn, 1/2 bunch fresh parsley, chopped

Lima Bean: Basic recipe using 1 qt. chicken stock, 2 cans lima beans
or 1/2 lb. dried lima beans, cooked, plus 1 ts. rosemary

Succotash: Basic recipe plus 1 can cream style corn, 1 can lima beans
and 1/2 bunch parsley, chopped

Celery: Basic recipe plus 1 head celery, sliced and parboiled in 1 qt.
chicken broth plus 1 tb. celery seed.

Clam and Corn: Basic recipe plus clam chowder recipe plus 1 can
cream-style corn.
Submitted By MARY RIEMERMAN On 03-06-95

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