Potato Chowder

Ingredients

• four large potatoes
• one-quarter of a pound of ham
• one good-sized onion
• one tablespoonful of finely-chopped parsley
• one pint of boiling water
• two cupfuls of milk
• one tablespoonful of butter
• one tablespoonful of flour

Method

1. 1

   Wash and pare the potatoes, cut them into small dice.

2. 2

   Chop the ham and onion, fry together until light brown.

3. 3

   In a saucepan, layer ham and diced potato, season with salt and pepper.

4. 4

   Add parsley and boiling water, cover and simmer until potatoes are tender.

5. 5

   In another saucepan, thicken milk with butter and flour, add to chowder, and cook for two more minutes.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 89. The excerpt below is the record exactly as published.

Potato Chowder. — Wash and pare four large potatoes. Cut them into small dice. Chop fine one-quarter of a pound of ham and one good- sized onion. Slowly fry the ham and onion together until a light brown, then in a saucepan put alternate layers of the ham and diced potato, ( well with lalt and pepper. Add one tablespoonftil of finely- 180 THE RVRAL COOK BOOK. chopped parsley and one pint of boiling water, cover and ainuner slowly until the potatoes are tender, which will take about twenty minutes. In a second saucepan thicken two cupfuls of milk with one tablespoon ful of butter, and one tablespoonful of Bour, simmer for a moment, add it to the chowder and let cook for two minutes longer. Potato Dumplings .—Boil six large potatoes and mash, seasoning with one-half teaspoonful salt. Place on a board. Add to this one egg and one-half cupful flour; knead into a dough. Roll out into strips, one-half inch thick, and cut into inch lengths. Sprinkle the pieces with tlour, so that they are quite dry. Place enough of the dumplings in a saucepan of boiling water to allow them freedom to swim, and allow them to boil about eight minutes. Remove the dumplings from the water, with a perforated spoon, to a hot frying pan, in which one cupful bread crumbs have been browned in about two tablespoon fuls butter. All of the dump- lings can be placed in the pan at the same time. They should be stirred from time to time, until nicely browned, keeping a small fire under the pan. Serve hot. German Sour Potatoes. — Boil four good-sized potatoes. When done and cold, skin, and cut into cubes. Place these in a bowl and add salt and pepper to taste. Now mix in another bow] half a pint of sweet oil and four tablespoonfuls of sweet cider vinegar, one good-sized onion

Cook this with the app: pantry check, scaling, and the assistant.