Potato-Cheese Chowder Recipe
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Ingredients
- 2 lbs bacon, chopped
- 1 1/4 qt onions, chopped
- 1 1/4 qt celery, chopped
- 2 1/2 gals water
- 1 1/4 gal potatoes, raw, peeled, cubed
- 2 1/2 tsp white pepper
- 5 tsp Worcestershire sauce
- 1 1/3 cup eatem chicken base
- 1 1/4 qt flour
- 2 1/2 qts water lukewarm
- 1 1/4 gal half-and-half
- 5 lbs grated american cheese
- 1 1/3 tsp nutmeg
- 5 cups green onions, sliced
Directions
- Saute bacon, onions, and clery until bacon is crisp and vegetables are tender.
- Drain excess fat.
- Add water.
- Peel and dice raw potatoes (1/4" cubes). Add to water and vegetable mixture.
- Boil until potatoes are tender, 20 minutes. Do not drain.
- Add white pepper, Worcestershire sauce, and chicken base.
- Make a slurry with warm water and flour, and mix until smooth.
- Whip into potato mixture. Cook for 20 minutes.
- Add half-and-half and mix in cheese. Stir until cheese is melted.
- Stir in nutmeg. Heat but do not boil.
- Taste and adjust seasonings if necessary.
- Garnish with green onions.
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