Wayne Gisslen

Potato Chowder

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  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, slowly stir in the s

Per serving: Calories, 210; Protein, 5g; Fat 14g (59% cal.); Cholesterol, 35 mg; Carbohydrates, 18g; Fiber, 1 g; Sodium, 180 mg.