Bacon And Egg Chowder Recipe
Ingredients:
- 5 slices side bacon
- 2 stalks celery, chopped
- 2 potatoes and carrots, peeled and diced
- 1 onion, chopped
- 1 tsp dry mustard
- 1 tsp Worcestershire sauce
- 3/4 tsp dried marjoram
- 1/4 tsp salt
- Pinch pepper
- 2 tbsp all-purpose flour
- 3 cups milk
- 1 cup chicken stock
- 4 hard-cooked eggs
Directions:
- In large saucepan, cook bacon over medium-high heat until crisp, crumble and set aside.
- Pour off all but 2 tbsp fat from pan, reduce heat to medium, add celery, potatoes, carrots, onion, mustard, Worcestershire sauce, marjoram, salt and pepper, cook for 5 minutes.
- Stir in flour, cook for 1 minute, add milk and stock; bring to boil. Reduce heat, cover and simmer for 10-15 minutes or until vegetables are tender.
- Remove whites from yolks and coarsely chop, add to soup and gently heat through.
- Finely chop yolks. Serve soup sprinkled with yolks, reserved bacon, toasted whole wheat rolls and carrot sticks.