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Acadian Potato Chowder
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William Bohannon


  • 3 small red irish potatoes (peeled, 1/2 inch diced cubes)
  • 1 Yukon Gold potato (same as above)
  • 1 small Sweet potato (same as above)
  • 1 small blue potato (same as above)
  • 1 Roma tomato (seeded, 1/2 inch diced cubes)
  • 1/2 Cup (125 ml) juliened curly Kale
  • 1 yellow squash (peeled diced 1/2 inch cubes)
  • 1/4 Cup (60 ml) chopped scallion
  • 8 cloves garlic, smashed
  • 1/4 Cup (60 ml) butter
  • 1/2 Cup (125 ml) Parmesan cheese
  • 2 tsp (10 ml) cayenne or to taste
  • 4 cups (950 ml) milk or half and half
  • Salt and Pepper to taste
  • water for boiling
  • Place potatoes in stock pot with enough water to cover.
  • Bring to a boil and simmer till potatoes are almost tender.
  • Drain potatoes.
  • Place potatoes back in pot with remaining ingredients.
  • Simmer on very low heat till kale and squash are tender.
  • Serve with French Bread.

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