POTATO CHOWDER (149)    RECIPE (114)

Name Value
NAME POTATO CHOWDER
INGREDIENT
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