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POTATO CHOWDER




Source of Recipe


SandyOh


Recipe Introduction


This hit the spot for "comfort" food...I'm fighting a nasty cold and it sure was good. I used 1 teaspoon chicken base tho' and half 'n half for the heavy cream.




List of Ingredients




3 potatoes, peeled
1 1/4 cups diced onion
3 cups plus 2 tablespoons water, divided
2 teaspoons chicken base (see note)
1/4 teaspoon ground black pepper
1 1/4 cups heavy cream
2 tablespoons bacon bits
1 1/2 tablespoons cornstarch



Recipe



Cut potatoes into 1/2-inch cubes. (You should have about 3 cups.) Add
potatoes and onion to 3 cups water in a large saucepan; bring to a
boil. Cook until potatoes are fork-tender, about 15 minutes.

Stir in chicken base, pepper, cream and bacon bits; simmer 10
minutes. Stir cornstarch into 2 tablespoons water. Gradually stir
into chowder; cook until thickened.

Taste; adjust seasonings.

Yield: 6 (1-cup) servings.

Note: Chicken base is a super-concentrated bouillon, formerly
available only to restaurants, but now easily found in grocery
stores. Some brands of chicken base even contain real chicken and
need to be refrigerated. Though there is much more flavor packed into
a teaspoonful of base than in an equal amount of bouillon granules or
cubes, it is still very salty. Taste often as you add it in small increments.