| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Dried lima beans |
| 3 |
c |
Cold water |
| 1/2 |
ts |
Salt |
| 4 |
sl |
Bacon |
| 1/4 |
c |
Onion; finely chopped |
| 2 |
c |
Diced raw potatoes |
| 1 |
c |
Diced carrot |
| 1 |
c |
Water |
| 3/4 |
ts |
Salt |
| 2 |
c |
Milk |
| 2 |
tb |
Finely chopped parsley |
INSTRUCTIONS
Wash beans thoroughly and put into soup kettle. Add water and salt, heat to
boiling, reduce heat and simmer 45 minutes. Reserve 1/2 cup of whole lima;
puree the remainder along with the liquid left from cooking. Pan-fry bacon
until done. Remove and add the onion to the fat and saute' until soft. Add
potatoes, carrots and 1 cup water and the 3/4 teaspoon salt. Simmer for 15
minutes or until vegetables are tender. Add milk, the pure'ed and the whole
beans. Heat to boiling. Serve immediately. Crumble bacon and sprinkle it
and the parsley over the chowder. 4 generous servings.
Posted to recipelu-digest Volume 01 Number 342 by ncanty@juno.com (Nadia I
Canty) on Dec 5, 1997
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