MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Black Angus' Potato Bacon Chowder
 Categories: Soups, Bacon, Chilies, Potatoes, Dairy
      Yield: 12 Servings
 
      1 md Onion; quartered, and sliced
           - 3/4" thick
      1 c  Celery; diced
      2 tb Margarine
      4 c  Water
    3/8 ts Tabasco Sauce
    1/4 ts White pepper
      3    Chicken bouillon cubes
  3 1/2 c  Potatoes; 1/4" diced
  1 1/2 qt Half & half & milk mixture
      3 sl Bacon or ham; cooked, diced
 
  In a large heavy pot, saute onion and celery in margarine until
  tender. Add water, Tabasco sauce, Worcestershire sauce, white
  pepper, bouillon cubes, and salt. Stir and bring to a simmer. Add
  the potatoes and cook until potatoes are tender, not mushy. Add
  the half and half, and bring to a simmer. If a thicker texture
  is desired, puree 1 cup of the soup in a food processor, then
  return it to pot. Add diced bacon. Serve warm.
  
  I add some instant potatoes instead to the chowder to the desired
  thickness.
  
  A chowder served in one of the more popular restaurant in
  San Diego, the Black Angus Steakhouse.
  
  Recipe FROM: The San Diego Union-Tribune, Food Section

  Posted by: Alan Burgst
 
MMMMM