cookbooks

Brown Potato Chowder Recipe

Brown Potato Chowder Recipe

History:
The recipe for Brown Potato Chowder originates from traditional American cuisine. It has been passed down through generations of home cooks, providing a comforting and satisfying meal option. This chowder offers a unique twist by incorporating browned flour for added flavor and a thick, creamy consistency. It is a beloved dish with a rustic charm that warms both the body and the soul.

Fun Facts:
- Browned flour is a lesser-known ingredient that adds a distinct flavor to dishes. It provides a nutty and rich taste, elevating the overall experience of the chowder.
- The use of lard in browning the flour is a traditional element of this recipe. However, you can substitute a mixture of butter and lard, if desired.
- The addition of diced raw potatoes cooked in water ensures a tender texture while maintaining their flavor and nutrition.

Now, let's move on to the recipe!

Ingredients:
- 1 pint of diced raw potatoes
- 1 quart of water
- Pinch of salt
- 2 tablespoonfuls of sweet lard (or a mixture of butter and lard)
- 4 tablespoonfuls of flour

Instructions:
1. In a stew-pan, combine the diced potatoes, 1 quart of water, and a pinch of salt. Cook the potatoes until tender, but not overly soft.
2. If some water has boiled away, add additional water to maintain a total volume of one quart.
3. In a small iron fry-part, melt the sweet lard (or a mixture of butter and lard). Ensure that the melted fat measures about 2 tablespoonfuls.
4. Add the flour and a pinch of salt to the melted fat. Constantly stir and mash the flour with a spoon to prevent scorching. Continue this process until the flour turns a rich brown color.
5. Combine the browned flour mixture with the diced potatoes and the quart of water in which they were boiled. Stir until the consistency resembles thick cream, similar to clam chowder.
6. If desired, you can add more hot water to thin out the chowder, particularly if you prefer a soup-like consistency. Remember to adjust the seasoning accordingly to prevent the dish from tasting flat.
7. Serve the Brown Potato Chowder hot and enjoy the unique and comforting flavors it offers.

Similar Recipe Dishes:
- New England Clam Chowder: This classic American chowder features diced potatoes, clams, onions, and bacon in a creamy broth. It is often considered a staple in seafood cuisine.
- Potato Leek Soup: A hearty and comforting soup made with potatoes, leeks, onions, and chicken or vegetable broth. It is often garnished with crispy bacon or fresh herbs.
- Corn Chowder: A creamy and flavorful soup made with corn kernels, potatoes, onions, and sometimes bacon. It is a popular dish during the summer months when fresh corn is abundant.

These similar recipe dishes offer different variations of chowder and soup options, all with their unique flavors and ingredients. Experimenting with different recipes can provide exciting opportunities to explore and enjoy the diverse world of comfort food.

Vote

1
2
3
4
5

Viewed 1912 times.


Other Recipes from German

The Many Uses Of Stale Bread
"brod Grummella"
Croutons And Crumbs
"zweibach"
"german" Egg Bread
Creamed Toast
Bread And Rolls
"bucks County" Hearth-baked Rye Bread (as Made By Aunt Sarah)
"frau Schmidts" Good White Bread (sponge Method)
Excellent "graham Bread"
Graham Bread (an Old Recipe)
"mary's" Recipe For Wheat Bread
"frau Schmidts" Easily-made Graham Bread
Whole-wheat Bread
Nut Bread
Frau Schmidts "quick Bread"
An "oatmeal Loaf"
Aunt Sarah's White Bread (sponge Method)
Recipe For "pulled Bread"
Aunt Sarah's "hutzel Brod"
Aunt Sarah's White Bread And Rolls
Aunt Sarah's Raised Rolls (from Bread Dough)
Clover-leaf Rolls
"polish" Rye Bread (as Made In Bucks County)
Perfect Breakfast Rolls