Bacon
and
Egg
Chowder
-
serves
4
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
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.
Submitted By (Miki)
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