St. Louis' Ham Chowder
Yield
6 servingsPrep
30 minCook
30 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | tablespoons |
butter
|
|
| 1 | each |
onions
white, large, chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 1 ½ | cups |
water
|
|
| 2 | tablespoons |
sherry
dry |
|
| ½ | cup |
water
|
|
| ½ | pound |
bacon
lean |
|
| 6 | each |
celery stalks
sliced, diagonally |
|
| 3 | cup |
new potatoes
cubed w skin |
|
| 1 ½ | cups |
milk
cream or yogurt |
|
| 4 | tablespoons |
all-purpose flour
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 23 | ml |
butter
|
|
| 1 | each |
onions
white, large, chopped |
|
| 2 | each |
garlic cloves
minced |
|
| 355 | ml |
water
|
|
| 3E+1 | ml |
sherry
dry |
|
| 118 | ml |
water
|
|
| 226.8 | g |
bacon
lean |
|
| 6 | each |
celery stalks
sliced, diagonally |
|
| 7.1E+2 | ml |
new potatoes
cubed w skin |
|
| 355 | ml |
milk
cream or yogurt |
|
| 6E+1 | ml |
all-purpose flour
|
|
Directions
In dutch oven, sauté bacon in butter until bacon is browned.
Add onion, celery, garlic, potatoes, 1½ cup 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.
