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"COOPER'S"
FAMOUS CHOWDER
INGREDIENTS
2 lbs scallops
1/2 lb. bacon
1/4 cup butter
10 cups potatoes
3 cups onion
2 cups celery
1/4 cup white vinegar
1 quart milk
1 quart light cream
6 tablespoons all purpose flour
3 teaspoons salt |
INSTRUCTIONS
Peel and dice potatoes, onions
and celery. Halfway through the the peeling and dicing
process start cooking the bacon over low heat. Fry
slowly until crisp, using the butter to obtain as much
liquid fat as possible. When the bacon is crisp
separate the meat and the fat and set both aside.
Put potatoes, onion and
celery in a large pot with 6 cups of water, salt, vinegar
and the fat from the bacon. Cook for 15 to 20 minutes
at a boil. Dice the scallops and the bacon pieces.
When the vegetables are cooked, put 6 cups in the blender
and puree them. Add the puree back in with the
vegetables.
Add the diced scallops,
bacon pieces, cream, milk (set aside 1/2 cup). Blend
the 1/2 cup milk with the flour and stir into the chowder
when hot. Heat to boil, then turn off the heat --
cover and serve. Taste, salt and pepper to your
liking.
Serves 20 people.
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