Cheesy Potato Chowder Recipe

Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 347
  • Fat:
  • 15 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 46 mg
  • Sodium:
  • 1283 mg
  • Carbohydrate:
  • 33 g
  • Fiber:
  • 3 g
  • Protein:
  • 20 g


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Cheesy Potato Chowder

Bountiful Harvest Cookbook
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This chowder was invented by my niece, who took a basic potato soup recipe and added some of her own ingredients. The results were "souperb"! I was a cook at the time, and I tried her recipe at work. It was the hit of the season!

SERVINGS: 12

CATEGORY: Soup

METHOD: Other stovetop

TIME: Prep/Total Time: 20 min.

Ingredients:

  • 8 to 12 medium potatoes, peeled and cubed
  • 3 carrots, diced
  • 2 cans (14-1/2 ounces each) chicken broth
  • 1 pound process cheese (Velveeta), cubed
  • 1 teaspoon dill weed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 pound bacon, cooked and crumbled, divided
  • 3 cups milk

Directions:

In a large kettle or Dutch oven, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon. Yield: 10-12 servings (3 quarts).

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