Prep 15 mins
Cook 1 hr
This is a magnificent chowder recipe passed down from my VERY large family. This can easily feed 20 people. One large stock pot needed for this recipe
- 1 large yellow onion, diced
- 1 -1 1⁄2 cup celery, diced
- 2 tablespoons butter
- 8 cups potatoes, peeled and diced
- 16 ounces chicken broth
- 4 cups water
- 2 cups milk
- 2 cups corn
- 1 lb bacon, cooked crisp and diced
- 6 eggs, hard boiled and diced
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons salt
- 1 teaspoon pepper
- In a Large stock pot :Sauté the onion and celery in butter until soft.
- Add potatoes, chicken broth and water. Simmer for 25 minutes or until potatoes are cooked.
- Mash the potatoes just a little to make chowder thicker.
- Add milk, corn, bacon, and eggs.
- Sprinkle with parsley, salt, and pepper.
- Cover and simmer for 20 minutes.
- Serve warm.
I reduced the recipe to make 4 quarts, although the quantity, thankfully, was not 4 quarts! If I make this again, I will leave out the celery entirely ~ I thought it overpowered the rest of the ingredients. I liked the addition of the hard cooked eggs. Made for Fall PAC 2011.