Potato And Green Bean Chowder
Just a very simple recipe today to share with you with the cooler and in some cases, colder weather moving in to most of us. We here in Florida, have had a beautiful week of mornings near 50 degrees and days in the 70’s! Thursday night, we were lucky enough to have some of our kids over to share a bonfire with us and granddaughter even brought all the ingredients to make Smores!
It was the first time we got to see daughter since her visit to Washington D.C. and along with a beautiful shot glass with a picture of the original Constitution of the United States printed on it to go along with our large collection of bar glasses, she also brought home a cookbook by the Army Air Operations Group called the Responders’ Recipes. Of course I had to sit right down and read it to see what I might be able to conjure up in my kitchen. Without much desire to try things lately with Kenny and his oral surgery, I did find a couple of recipes by a lady named Terri Casey McGrath that I wanted to combine as I knew husband would be able to eat without too much of a problem and with the cooler temps we’ve been experiencing it was a perfect idea other than the fact I could’ve made more! About another week of sipping on soups and eating lots and lots of egg dishes, things might get back to normal and if not, Husband will just have to suffer and watch me eat fried chicken and all the other good stuff I have fasted from being the nice wife that I am, ha ha! On with the chowder………
- ½ lb fresh green beans, French cut
- 3 large baking potatoes
- 1 cup of chopped onion
- 4 bacon strips, cooked crisp reserving some fat for cooking green beans
- 3 tbsp butter
- 3 tbsp flour
- 2 cups milk
- 1 egg yolk
- 1 cup grated cheese of you choice, I used cheddar
- Sea salt and white pepper to taste
- Steam green beans and onions with a little of the bacon drippings drizzled over them until crisp tender and set aside.
- Add enough water to the bean water to boil potatoes and cook them until you can just run a knife through; drain and grate on a large grater.
- Melt butter in a large saucepan, whisk in the flour and gradually stir in the milk.
- Add the cooked beans with onions and grated potatoes.
- Beat egg yolk and beat in a little of the thickened sauce and then stir into mixture of veggies.
- Add cheese and stir to melt.
- Add bacon or sprinkle bacon on top of your soup in a bowl as I did because Kenny has a little trouble with the bacon at this point in time!
Chopped ham also goes well with this chowder!
Hope you enjoy and I’m off to the kitchen to put dinner together with a recipe given to me by my daughter’s friend Jackie! Hope you’ve all been well and hope to see ya soon with her recipe……….