Wednesday, June 15, 2016

Potato Chowder

Potato Chowder 1/2 cup finely minced onion
1 stalk celery, finely diced
2 tsps. garlic

Saute lightly in olive oil.  When translucent add:

6 medium red potatoes, diced
Add water to just cover and salt well, then cook until potatoes are fork tender.  Add
1 12 oz. can evaporated milk
1 14 oz. can chicken broth
salt and pepper to taste

Heat to almost boiling.  Lower heat to simmer until ready to serve.  Just before serving add

1/4 cup instant potatoes to just thicken the liquid.  You may add grated cheddar cheese and diced crisply cooked bacon for added flavor.  I like to garnish with minced green onion and occasionally I stir in 3 ounces cream cheese for a richer, creamier texture.

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