| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Dutch |
Soups/stews |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Butter |
| 1 |
lg |
White onion, chopped |
| 2 |
cl |
Garlic, minced |
| 1 1/2 |
c |
Water |
| 2 |
tb |
Dry sherry |
| 1/2 |
c |
Water |
| 1/2 |
lb |
Lean bacon |
| 6 |
|
Stalks celery sliced |
|
|
Diagonally |
| 3 |
c |
Cubed new potatoes w/skin |
| 1 1/2 |
c |
Milk, cream or yogurt |
| 4 |
tb |
Flour |
INSTRUCTIONS
In dutch oven, saute bacon in butter until bacon in browned. Add onion,
celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer
30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture
into chowder and simmer until thickened. Add salt and fresh black pepper to
taste.
Makes 6 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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