Nineteenth-century cookbooks include numerous recipes for potato chowder, undoubtedly developed as an economical yet nutritious meal.
Yield:
Serves 6-8Ingredients
1/4 pound salt pork or 3 slices bacon, diced
3 onions, peeled and chopped
2 carrots, peeled and chopped
6 potatoes, peeled and cubed
2 quarts chicken stock
Salt and pepper to taste
Chopped parsley
Instructions
Fry salt pork in soup kettle until crisp. Remove with slotted spoon and set aside. Sauté onions in fat until tender. Add carrots, potatoes, and stock. Simmer, partially covered, 20 minutes or until vegetables are tender. Season with salt and pepper. Garnish with chopped parsley and reserved salt pork.
