Celery Chowder

Celery Chowder (from Historical Oviedoian Henry Walcott, 1951)

Instructions

Boil together equal parts of diced celery and potatoes.

When tender, add evaporated milk and flour and water mixture to thicken.

Season to taste with salt and pepper.

Add chopped hard cooked eggs and butter.

Serve with saltines.

Real Celery Chowder

Ingredients

1 large onion, chopped

2 cups celery (leaves too)

2 potatoes, diced

3 cups milk

Freshly ground black pepper and salt

1 TBS each, fresh parsley and fresh thyme

¼ cup each, milk and flour

Instructions

1. Cook onion, celery, and potato in a pot with water enough to cover till potatos are soft.
2. Add 3 cup milk, and all spices. Bring to a gentle boil stir often.
3. Make a mix of second milk and the flour. Stir into milk mixture. Stir together promptly and bring to a boil stirring until thickened