POTATO CHOWDER (149) RECIPE (114)

Name	Value
NAME	POTATO CHOWDER
INGREDIENT	POTATOES, WHITE, DEHYD, DICED QUANTITY: 2.5 SALT QUANTITY: .125 ASSOCIATED NUTRIENT: SALT, TABLE NUTRIENT AMOUNT IN LBS.: .125 PEPPER, BLACK, GROUND QUANTITY: .01563 ASSOCIATED NUTRIENT: PEPPER, BLACK NUTRIENT AMOUNT IN LBS.: .01563 PARSLEY, FLAKES QUANTITY: .03125 ASSOCIATED NUTRIENT: PARSLEY, DRIED NUTRIENT AMOUNT IN LBS.: .03125 CELERY, CHOPPED FRESH QUANTITY: 1 ASSOCIATED NUTRIENT: CELERY, CKD WO/SALT NUTRIENT AMOUNT IN LBS.: 1 ONIONS, DEHYD, CHOPPED QUANTITY: .0625 ASSOCIATED NUTRIENT: ONIONS, DEHYDRATED, FLAKED NUTRIENT AMOUNT IN LBS.: .0625 WATER, HOT QUANTITY: 1.5 ASSOCIATED NUTRIENT: WATER NUTRIENT AMOUNT IN LBS.: 12.54 BACON, RAW, FRZ QUANTITY: 1.5 ASSOCIATED NUTRIENT: BACON, RAW NUTRIENT AMOUNT IN LBS.: 1.5 DRIPPINGS, MEAT QUANTITY: .0625 FLOUR, GENERAL PURPOSE QUANTITY: .5 ASSOCIATED NUTRIENT: FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR NUTRIENT AMOUNT IN LBS.: .5 MILK, DRY, NONFAT QUANTITY: 3 ASSOCIATED NUTRIENT: MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A NUTRIENT AMOUNT IN LBS.: 3 WATER, TAP QUANTITY: 3 ASSOCIATED NUTRIENT: WATER
PRINT RECIPE	YES
COST/PORTION	.032
PRE-PREP STATE	SCRATCH
NUMBER OF PORTIONS	100
DIRECTIONS	1) COOK VEGETABLES IN FIRST WATER ENTRY UNTIL TENDER, BUT NOT MUSHY. DRAIN AND RESERVE LIQUID FOR STEP 4. 2) COOK BACON UNTIL CRISP. DRAIN AND RESERVE DRIPPINGS FOR STEP 3. 3) COMBINE BACON DRIPPINGS AND FLOUR TO FORM ROUX. COOK 5 MINUTES. 4) RECONSTITUTE MILK POWDER IN SECOND WATER LISTING. MAY ALSO USE POTATO WATER. ADD TO ROUX.(STEP 3). COOK UNTIL SLIGHTLY THICKENED. 5) ADD COOKED VEGETABLES (STEP 1), SEASONINGS, CHOPPED BACON (STEP 2) AND CHOPPED PARSLEY. HEAT, BUT DO NOT BOIL.
PORTION SIZE	6-FLOZ
PREPARATION TIME	105 MIN
EQUIPMENT
SERVING UTENSIL	6-OZ LADLE
DEFAULT CATEGORY	SOUP
SYNONYM	A-76