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HAM/POTATO CHOWDER
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| 2 Tblsp. | butter |
| 1 Tblsp. | flour |
| 1/4 c. | chicken stock |
| 3 c. | milk |
| 1 c. | onion, diced fine |
| 1 c. | ham, cubed |
| 1 c. | celery, minced |
| 1 c. | potatoes, diced |
| Garnish: | |
| 2 Tblsp. | crumbled bacon |
| 2 Tblsp. | chopped chives |
| S&P To taste. Use white pepper. In a skillet, over med. heat, melt the butter. While stirring continually, add the flour and stir to a smooth paste (Not browned) Cook just until raw taste is gone and set aside. Heat oil in a heavy soup pot and add onion, ham, celery and potatoes. -Sauté until onions become translucent. Using the chicken stock, deglaze the pot thru the filler. -Add milk, stir and bring chowder to a simmer. -Cook until potatoes get tender. On med.-low stir the roux into the chowder and continue stirring until the chowder thickens (5 min.) Turn the heat down to low, season with S&P. Serve in bowls garnished with chopped bacon and chives. **This roux may be used for any chowder base. | |
| Clams | |
| Oysters | |
| Seafood | |
| Chicken | |
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