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“Classic New England chowder”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry bacon in a large soup pan. Set cooked bacon aside for later. Cook chicken in grease until just cooked through, set with bacon for later.
  2. Add flour to bacon grease to form a thin roux (add more flour if desired). Over medium head slowly add milk (approximately 1/2 cup at a time), until all milk has been incorporated. Continue heating, but do not allow to boil.
  3. Add vegetables and meat (and seasonings if desired), heat until potatoes are hot throughout. Do not allow the chowder to boil.

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