Ingredients Jump to Instructions ↓

  1. 1 medium -large Onion; quartered then sliced

  2. 3/4" thick

  3. 1 cup Celery; diced

  4. 2 tablespoons Margarine;

  5. 4 cups Water;

  6. teaspoon Tabasco Sauce;

  7. teaspoon White pepper;

  8. 3 Chicken bouillon cubes;

  9. 3 1/2 cup Potatoes;

  10. 1/4" diced

  11. 1 1/2 quart Half & half -

  12. 1 1/2 quart Half & half & low-fat milk Mixture; **

  13. 3 Strips bacon;* cooked then diced

Instructions Jump to Ingredients ↑

  1. * Sometimes I have used ham instead of bacon. ** I use low-fat powder milk or canned milk or low-fat powder and canned milk mixture.

  2. In a large heavy pot, saute onion and celery in margarine until tender. Add water, Tabasco sauce, Worcestshire sauce, white pepper, bouillon cubes and salt. Stir and bring to a simmer. Add the potatoes and cook until potatoes are tender, not mushy. Add the half and half, and bring to a simmer. If a thicker texture* is desired, puree one cup of the soup in a food processer, then return it to pot.

  3. Add diced bacon. Serve warm.

  4. *I add some instant potatoes instead to the chowder to the desired thickness.

  5. NOTE: A chowder that is served in one of the more popular restaurant in San Diego.

  6. Source: The San Diego Union-Tribune, Food Section, Years ago Brought to you and yours via Nancy O'Brion and her Meal-Master.

  7. Submitted By NANCY O'BRION On 09-07-95


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