Helen’s Potato Chowder

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This morning, I told Wayne I planned to make Helen’s Potato Chowder.  He said, “Well, don’t make too much– there’s only two of us here.” (In unspoken words, that meant I shouldn’t double the recipe as I like to do.) Then, he continued with, “I realize it might be good to have enough left over so that you don’t have to cook for a while, but you’re cooking every day, anyhow.”   Well,… I do…al-most… ‘every day’.   Truthfully, soups/chowders like this could replace desserts for me!

I’ve changed a few things ‘just a little’ from the basic recipe I was given– for example, cooking the celery and onion together; decreasing milk from 4 cups to 3; changing amount of potatoes from 2-4 cups of diced potatoes to 4 whole potatoes, etc.

You will need: 

  • *3 slices lean bacon (snip into small pieces and fry until crisp; then set aside)
  • 1 large onion, finely diced
  • 1/2 cups finely diced celery
  • 2 tablespoons flour
  • 3 cups boiling water
  • 4 med. to lge. potatoes, peeled and diced
  • 3 cups milk (this could be cream, or it could be low-fat milk)
  • 1 tsp. Worcestershire sauce
  • 1 and 1/2 teaspoon salt
  • Dash of black pepper

** See note at bottom


Cut bacon into small pieces and fry until crisp– remove from pan, and saute the onions and celery in the bacon fat. After onions start looking transparent, add 2 tablespoons flour to the pan with the onions and stir (whisk) until smooth.  Slowly add 3 cups boiling water, whisk until smoothly blended.  Add the salt, pepper, and the potatoes; add 1 cup of the milk and simmer until vegetables are nearly soft.  Now, add remaining 2 cups milk.  Simmer over very low heat until served.  Sprinkle bacon on top of each serving, OR mix into the soup.  As written, this recipe makes about 7 cups of chowder.

*Sometimes, in place of the bacon, I’ve used browned and drained lean ground beef.  Heck, I sometimes even ‘rinse’ the browned hamburger after I drain any fat off– I do that by slowly pouring a cup of very hot water over it.  When I do that, I use a little mix of olive oil/butter to cook the onion– over low heat, it can be done quite easily.

**The ‘oink/oink’ in me can see adding some beautiful yellow kernels of sweet corn to this chowder.

Source Recipe: http://milkmaidrecipebox.blogspot.com

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