Potato chowder
By jenknee54
0 Picture
Ingredients
- Potatoes
- Carrots
- Onions
- Celery
- Bacon
- Flour
- Butter
- Milk
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Cut up enough veggies to fill a pot. Fill up pot with enough water to cover veggies. Boil until tender.
Step 2
While veggies are cooking, microwave bacon. Crumble it up when it cools off. Set aside.
Step 3
When veggies are done, drain about half the water. Then in the frying pan, melt 1/4-1/8 cup butter. Add flour to it and stir to paste with whisk. Add 2 cups milk and whisk. Adjust with flour and milk until consistency is just right. Pour into main pot with veggies. If you like the consistency, it's good. Too thin: repeat the flour and butter step.
Step 4
Add bacon. Salt and pepper to taste. Serve.
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Chef Tips and Tricks
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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