FGAZ 18-07 Page 4 21 Mar 2022


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FOOD FOR THOUGHT
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A Spring Chowder
Sean Dennis (1:18/200)

Spring has sprung here at 'Gazette HQ. It's still a bit cool so I
found this recipe to warm things up a bit.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Spring Chowder
Categories: Soups, Ham, Wine, Potatoes, Dairy
Yield: 8 Servings

1 tb Butter
4 c Vidalia onion; thinly
Sliced
1 c Carrot; chopped
1 c Celery; sliced
1 c Extra lean ham; chopped
3 c Red potatoes; chopped
1 cn Low sodium chicken broth
1/4 c All-purpose flour
2 c 2% low-fat milk
1/4 c Fresh sage; chopped
1/2 ts Salt
1/4 ts Pepper; to 1/2 tsp.
1/8 ts Ground nutmeg
1/2 c Dry white wine
Sage sprigs; optional

Melt butter in a large Dutch oven over medium-high heat. Add onion,
carrot, celery and ham; saute 10 minutes. Add potato and broth;
bring to a boil. Cover, reduce heat, and simmer 45 minutes or until
potato is tender.

Place flour in a bowl. Gradually add milk, stirring with a whisk
until blended. Add milk mixture, sage, salt, pepper and nutmeg to
soup; cook over medium-low heat 2 minutes. Add wine; cook 10
minutes or until thick. Garnish with sage, if desired.

Recipe By: Cooking Light, 4/97

kym h

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* Origin: Outpost BBS * Johnson City, TN (1:18/200)