Spinach Chowder

No. 2 can spinach or 2 cups cooked fresh spinach

3 medium potatoes

3 slices bacon

1/3 to 1/2 cup sliced white onions

3 tablespoons flour

1 cup evaporated milk

Salt to taste

Drain spinach, saving liquid, then chop spinach. Pare and dice potatoes, and boil until tender in salted water to cover. Drain, saving water. Saute bacon until done; the remove bacon from pan, add onions to fat and cook until soft and yellow. Blend in flour, add evaporated milk, 3/4 cup of spinach liquid, and 1 cup water drained from potatoes. Then cook over direct heat, stirring constantly until sauce boils and thickens.

Add spinach, potatoes and salt, again bring to boiling and simmer 5 minutes. Serve hot with drained crumbled crisp bacon dropped on top of each serving as a garnish. 5 or 6 servings.

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