Chowder
Base - Diced Red Skins
4
quarts Red Skin Diced Potatoes
1 1/2 lbs. Bacon, Cut into Small Pieces
3 cups Onion, Chopped
1/2 cup Flour
4 tsp. Salt
2 tsp. Black Pepper
2 quarts Water
Potato Corn Chowder
1
gallon Chowder Base
5 cups Light Cream
1 (6-lb. 10-oz.) can Cream-Style Corn
Potato
Corn Chowder Base:
Cook
and stir bacon in large pan until crisp. Drain bacon, reserving drippings
in pan. Add onion; cook and stir until soft. Stir in flour, salt and
pepper. Cook over low heat, stirring constantly, until mixture is bubbly.
Add potatoes and water, stir. Heat to boiling. Reduce heat to low.
Cook, covered, about 15 minutes or until potatoes are tender. Makes
1 Gallon Base
Potato
Corn Chowder:
In
large pan, combine all ingredients. Cook over low heat, stirring constantly,
until hot. Garnish with crisply cooked crumbled bacon, shredded Cheddar
cheese and chopped parsley.
Makes
2 Gallons Chowder