Dutch Corn Chowder
List of Ingredients
From: PA Dutch Cook Book
remains of chicken
1 qt milk
3 potatoes
2 tbs butter
2 tbs flour
1 small onion
1 tbs salt pork or baconRecipe
Use remains of chicken from meal. Separate from bones and dice. Place bones in cold water together with left over gravy and simmer for 30 minutes. Strain and add milk [ a quart for each quart of broth]
Mince the onion and brown with salt pork or bacon diced. Add the potatoes, parboiled and diced, the butter and flour and simmer futher. Season to taste. Server hot with either crackers or Dutch Butter pretzels.