Potato Chowder

Preparation info

  • Yield:

    3 qt

    • Difficulty

      Easy

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
4 oz<

Method

Procedure

  1. Grind the salt pork or cut into very fine dice.
  2. Render the pork fat in a heavy saucepot.
  3. Add the onions and celery. Cook in the fat over moderate heat until nearly tender. Do not brown.
  4. Add the flour. Stir into the fat to make a roux. Cook the roux slowly 4–5 minutes, but do not let it brown.
  5. Using a wire whip,