Helen’s Potato Chowder

Posted on

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

DIRECTIONS:

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

Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *