|Diced potatoes||1 Quart|
|Stale bread slices||2|
|Ham drippings||1⁄4 Cup (4 tbs)|
Place hambone, onion, celery, and 1 quart water in kettle; cover.
Bring to a boil gradually; reduce heat.
Simmer for 1 hour.
Remove hambone; trim off meat.
Dice meat; add to stock.
Add potatoes and half the parsley; boil gently for 20 minutes or until potatoes are tender.
Melt butter in skillet; blend in flour.
Add milk; cook, stirring constantly, until thickened.
Add to stock; season to taste.
Saute bread in hot ham drippings until crisp.
Garnish chowder with bread cubes and remaining parsley.