Bacon and Egg Chowder Recipe

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Type: Bacon and Egg Chowder Free Cooking Recipe – Soups

Just do it!

Ingredients / Directions
5 slices side bacon
2 stalks celery
chopped
2 potatoes and carrots
peeled and diced
1 onion
chopped
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
3/4 teaspoon dried marjoram
1/4 teaspoon salt
Pinch pepper
2 tbsp all-purpose flour
3 cup(s)s milk
1 cup(s) chicken stock
4 hard-cooked eggs In large saucepan
cook bacon over medium-high heat until crisp
crumble and set aside.
Pour off all but 2 tbsp fat from pan
reduce heat to medium
add celery
potatoes
carrots
onion
mustard
Worcestershire sauce
marjoram
salt and pepper
cook for 5 minutes.
Stir in flour
cook for 1 minute
add milk and stock; bring to boil. Reduce heat
cover and simmer for 10-15 minutes or until vegetables are tender.
Remove whites from yolks and coarsely chop
add to soup and gently heat through.
Finely chop yolks. Serve soup sprinkled with yolks
reserved bacon
toasted whole wheat rolls and carrot sticks.

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