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INGREDIENTS

2 tb Flour
1 c Corn kernels; optional
2 Potatoes; peeled & diced, up
2 ts Fresh savory; chopped
Salt
4 tb Vegetable oil
OR 1 teaspoon dried;
1 c Milk OR light cream
2 tb Chopped parsley
2 c Chicken broth
1 Onion; diced
2 Ribs celery; peeled & diced,
Fresh ground pepper
2 c Cooked chicken; diced

Servings

INSTRUCTIONS

1. Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes. 2. Cover and cook over low heat for about 10 minutes, and stir in the herbs. 3. Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil. 4. Simmer until the vegetables are tender but not mushy. 5. Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste. 6. Cook gently 5 minutes and serve very hot. Recipe by: Recipe By : The LL Bean Book of "New" New England Cookery Posted to recipelu-digest Volume 01 Number 444 by RecipeLu on Jan 04, 1998

NOTES

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Old-Fashioned Pawtucket Chicken Chowder

2 tb Flour 
1 c Corn kernels; optional 
2  Potatoes; peeled & diced, up 
2 ts Fresh savory; chopped 
  Salt 
4 tb Vegetable oil 
  OR 1 teaspoon dried; 
1 c Milk OR light cream 
2 tb Chopped parsley 
2 c Chicken broth 
1  Onion; diced 
2  Ribs celery; peeled & diced, 
  Fresh ground pepper 
2 c Cooked chicken; diced

1. Heat the oil in a large pot and stir in the onion and celery, continuing  to stir for about 5 minutes, before adding the potatoes.    2. Cover and cook over low heat for about 10 minutes, and stir in the  herbs.    3. Mix the flour with milk to make a thin paste, then add the milk and  broth to the soup pot and bring to a boil.    4. Simmer until the vegetables are tender but not mushy.    5. Stir in the chicken and optional corn, and sprinkle lightly with salt  and pepper to taste.    6. Cook gently 5 minutes and serve very hot.    Recipe by: Recipe By : The LL Bean Book of "New" New England Cookery    Posted to recipelu-digest Volume 01 Number 444 by RecipeLu  <recipelu@geocities.com> on Jan 04, 1998

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Nutrition

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Serving Size: 1 Serving (522g)
Recipe Makes: 1 Servings

Calories: 452
Calories from Fat: 377 (83%)

Amt Per Serving		% DV

	Total Fat 41.9g	56 %
	Saturated Fat 3.1g	15 %
	Monounsaturated Fat 25.9g
	Polyunsanturated Fat 11.6g
Cholesterol 0mg		0 %
Sodium 1861.7mg		64 %
Potassium 204.7mg		5 %
Total Carbohydrate 15.7g		5 %
	Dietary Fiber 0.9g	4 %
	Sugars, other 14.9g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 452

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