Milkweed Bud And Cheese Chowder Recipe
Ingredients
| 1/2 lb. bacon, cooked and crumbled | ||
| 1/4 cup bacon drippings | ||
| Onion | 1/2 Cup (16 tbs), diced | |
| Celery | 3/4 Cup (16 tbs), diced | |
| Potatoes | 3 Medium, peeled | |
| Carrots | 2 , sliced | |
| 1 lb. milkweed flower buds | ||
| Water | 1 Cup (16 tbs) | |
| Dill weed | 1 Teaspoon | |
| Milk | 1 Quart | |
| Cheddar Cheese | 1 Cup (16 tbs), shredded | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place milkweed in saucepan, cover with boiling water and continue to boil for 5 minutes.
Drain; rinse and repeat boiling process.
Drain well.
Saute onion in bacon drippings.
Add with celery, potatoes, milkweed, dill, 1 cup water and salt and pepper to saucepan.
Bring to boil, reduce heat, then cover and simmer gently 30 minutes.
Stir in milk and cheese.
Stir until cheese melts.
Do not allow to boil.
Sprinkle with bacon.
Drain; rinse and repeat boiling process.
Drain well.
Saute onion in bacon drippings.
Add with celery, potatoes, milkweed, dill, 1 cup water and salt and pepper to saucepan.
Bring to boil, reduce heat, then cover and simmer gently 30 minutes.
Stir in milk and cheese.
Stir until cheese melts.
Do not allow to boil.
Sprinkle with bacon.
Chef
