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St. Louis Ham Chowder

1 1/2 tb Butter
1 lg White onion, chopped
2 cl Garlic, minced
1 1/2 c Water
2 tb Dry sherry
1/2 c Water
1/2 lb Lean bacon
6 Stalks celery sliced diagonally
3 c Cubed new potatoes w/skin
1 1/2 c Milk, cream or yogurt
4 tb Flour

In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste.

Makes 6 servings.

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