By Kevin Williams
Maine is known for potatoes which thrive in the sandy, rocky soil there. This recipe comes to us from Elizabeth Stoll in Unity, Maine, she is the widow of Elmo Stoll, whom I wrote about in this morning’s other post. A very charming, nice woman who was nice enough to share a recipe with us. She didn’t really write in traditional recipe format, more as a series of instructions so I kept it the way she wrote it:
AMISH MAINE POTATO CHOWDER
Saute 1 small onion in 2 tablespoons butter until tender. Add 3 cups chicken broth (or 3 cups water and 1 1 /2 tablespoons chicken soup), 3 medium potatoes and 3 medium shredded carrots. Boil and simmer until tender.
Add 2 tablespoons parsley flakes, 1 /2 teaspoon salt, and 1 /4 teaspoon pepper.
Combine 1 /4 cup flour, 1 cup milk and add to soup and bring to boil, stirring until thickened.
Add 1 8-ounce package of cream cheese which should be room temperature to blend in well (less cream cheese can be used with shredded cheese)
Stir in 2 cups cooked, cubed chicken meat (white meat is best!) and heat until hot but not boiling.