SOUP RECIPE - 503
CORN
CHOWDER
6 slices bacon, diced
1/2 c. finely chopped onion
2 c. diced raw potatoes
1 1/2 c. water
2 tsp. salt
1/8 tsp. pepper
2 c. cream style corn
2 tbsp. oleo, melted
2 tbsp. flour
3 c. milk
Parsley, shredded cheese, corn chips
Fry bacon until crisp.
Remove bacon.
Saute onion in 2 tablespoons bacon drippings until transparent, not brown.
Cook potatoes in the water with salt, sauted onion and bacon in covered pan until tender.
Add pepper and corn.
Blend oleo and flour, stir in milk and cook until slightly thickened.
Add to corn mixture: sprinkle parsley, shredded cheese or chips over the top.
Serve immediately and piping hot.
Makes 6 servings.
SOUP RECIPE - 504
GERMAN
SAUSAGE
CHOWDER
1 lb. (8 links) fully cooked bratwurst
or knackwurst* cut into 1/2 inch pieces
2 med. (2 c.) potatoes, peeled and chopped
1 med. (1/2 c.) onion, chopped
1 sm. (4 c.) cabbage, shredded
3 c. milk
3 tbsp. all purpose flour
1 c. (4 oz.) Swiss cheese, shredded
Snipped parsley
In a Dutch oven, combine sausage, potatoes, onion, 1 1/2 teaspoons of salt and
a dash of pepper.
Add 2 cups of water. Bring to boiling and reduce heat.
Cover
and simmer for 20 minutes or until potatoes are nearly tender.
Stir in cabbage. Cook 10 minutes more or until vegetables are tender.
Stir in 2 1/2 cups of the milk.
Stir remaining milk into flour and stir into soup.
Cook (on low heat as this dish will scorch easily) and stir until thickened and bubbly.
Stir in
cheese until melted.
Garnish with parsley.
Makes 6 servings.
*Polish sausage may also be used
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