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Cheesy Potato Chowder
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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
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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Printed from tasteofhome.com Oct 10, 2008Copyright Reiman Media Group, Inc © 2008 |