Food
Egg Chowder
By Yankee Magazine|Sep 18 2007|
The appearance of the eggs is important For bright yellows, place eggs into cold water immediately after boiling and peel them when they are cool.
Yield
Serves 4-6
Ingredients
1/4 pound salt pork, diced
5 potatoes, peeled and chopped
3 cups water
2 cups cream
2 tablespoons butter
5 to 6 hard-boiled eggs, sliced
1 tablespoon dill or parsley
Instructions
Sauté salt pork in soup kettle until crisp. Do not remove. Add potatoes and water and simmer, covered, 15 minutes or until potatoes are tender. Heat cream in separate pan and add to kettle along with butter and eggs. Sprinkle in dill or parsley and heat gently.
