Ingredients

  • 2 cups russet potatoes, chopped
  • 1 cup onion, minced
  • 1 cup celery, minced
  • 1/2 cup carrot, grated
  • 3/4 cups butter
  • 3/4 cup flour
  • 4 cups half and half
  • 2 or 3 drops of Tabasco sauce
  • 1/2 tsp sugar
  • 1 1/2 tsp salt
  • 1/4 tsp pepper
  • 4 cups clam juice
  • dash worshire sauce
  • 1 tsb thyme
  • Crawdads (add clams 6 1/2 oz. can and it makes clam chowder) 

Directions

  1. Combine the potatoes, onion celery and carrot in a large saucepan.  
  2. Add the clam juice to the saucepan with enough water to cover vegetables.  
  3. Simmer for 20 minutes.  
  4. Melt the butter in a medium skillet over medium-low heat.  
  5. Stir in flour.  
  6. Cook until bubbly, stirring constantly.  
  7. Remove from the heat and stir in the half and half.  
  8. Cook until thickened and bubbly, stirring constantly. 
  9. Add the white sauce crawdads and other spices to the vegetables in the saucepan.  
  10. Simmer for 20 minutes, stirring frequently. 

 

Notes

As with any soup it tastes better the second day.  

Also I did not add Tabasco to mine.  

You can also add 1/2 lbs of bacon fried and diced



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