POTATO CHOWDER (149)    RECIPE (114)

• 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

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.