Potatoes are one of my absolute favorite foods, no matter how they’re cooked, baked, fried, mashed, or chowderfied. This is a variation of my mom-in-laws recipe.
5 pounds of potatoes, peeled and cubed (I use brown/golden potatoes)
4 stalks Celery, diced
1 tsp Onion Salt
1 tsp Pepper
1/8 cup Chicken Soup Base (or two billion cubes)
4 cups Half and Half
1 can Cream of Celery Soup
1 1/2 lb Cheddar Cheese, shredded
1/2 tsp Paprika
1/2 tsp Cayenne Pepper (for spice fiends like myself)
Four strips of bacon, chopped and fried to a crisp
Small Sour Dough Bread Rounds
Add potatoes, celery, onion salt, pepper and soup base to 1 quart water. Water should just cover the potatoes. Bring to boil. Boil approximately 20 minutes, until potatoes are tender. Add Half and Half, Cream of Celery Soup, Cheese, and Paprika (Cayenne Pepper optional). Cook over medium low for another 20 minutes, stirring frequently.
We love the sour dough bread bowls. Slice off the top of the round, pull bread from immediate center, not too close to the crust (we place that bread around the plate to dip in the chowder), fill with chowder, top with bacon.
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