|Source: M. Mackenzie|
Creamy Potato Chowder
Cook potato and onion, in just enough water to cover, until tender. Set aside.
Fry bacon and add to potato. When cool, liquidize with the potato and onion and remaining water plus milk. Now add the soup, salt and pepper, nutmeg and mustard. Blend again.
In a large saucepan sauté finely grated carrot with butter for one minute, then add the liquidized ingredients. Stir well and heat to serving temperature.
Serve hot or cold. Garnish with chopped parsley.
INGREDIENTS: 5 medium potatoes, peeled and diced 3 medium onions, sliced 1 can mushroom soup 1 oz. butter 11/2 pints milk 1 finely grated carrot 1/4 lb.finely chopped bacon 1 tsp. made mustard, English or Dijon grated nutmeg salt and pepper chopped parsley for garnish