| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | New England | 1 | Servings | |
INGREDIENTS
| 6 | Strips bacon, diced | |
| 1 | Onion, diced | |
| 6 | Potatoes, diced | |
| 3 | Celery ribs, diced | |
| 2 | Carrots, cleaned and diced | |
| 3 | c | Water |
| Salt | ||
| Pepper | ||
| 2 | c | Milk |
| 2 | c | Light cream |
INSTRUCTIONS
Notes: By Mary Jane Blocker, Lehighton. The Times News, PA Fry bacon on high heat till brown, reduce heat to medium. Add onion. Braise for 10 minutes. Remove from heat, set aside. Place potatoes, celery, carrots, and water in large pot. Add salt. Bring to boil. Lower heat and simmer 30 minutes. Remove lid to evaporate most of the water last 10 minutes of cooking. Place half potato mixture and 2 cups milk in blender. Puree till smooth. Return mixture to rest of soup in pot. Stir in light cream, add more salt and pepper, heat over medium heat, stirringoccasionally, about 15 minutes. You can add clams to this soup to make excellent New England Clam Chowder. Posted to recipelu-digest by ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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