Recipe: Chowder with Variations (Carnation, 1980's)

GREAT AMERICAN CHOWDERS

6 slices bacon, diced
1 1/2 cups chopped onion
1/4 cup chopped celery
1/4 cup flour
3 cups (about 1 1/2 pounds) diced, peeled potatoes
1 3/4 cups water
1 1/4 cups (one 10 3/4 ounce can) chicken broth
I cup meat choice (from selections below)*
1 cup vegetable choice (from selections below)**
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup undiluted Carnation Evaporated Milk

Cook bacon until crisp in large saucepan. Drain on paper towels. Reserve 1 tablespoon drippings.

Saute onion and celery in reserved bacon drippings until translucent.

Stir in flour. Add potatoes, water, broth, meat choice, vegetable choice, salt, and pepper. Heat to boiling. Reduce heat; boil gently, stirring occasionally, 20 minutes or until potatoes are tender.

Stir in evaporated milk and drained bacon. Heat to serving temperature.

*MEAT CHOICES:
Sliced hot dogs, cooked cubed beef, drained clams, cubed ham, cooked, cubed chicken or turkey.

**VEGETABLE CHOICES:
Corn, cut green beans, peas and carrots, lima beans, mixed vegetables.

Makes about 7 cups
Source: Recipe booklet: Recipes for All Reasons: Great Ideas from Carnation Evaporated Milk, 1985