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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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