"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesy Vegetable Chowder Recipe

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This recipe for Cheesy Vegetable Chowder, by , is from First Baptist Church of Brooklyn, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynn Helton
Added: Tuesday, June 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10 slices of bacon
1 c. chopped onions
1 c. chopped carrots
1 c. water
2 1/2 c. dried potatoes
2 chicken bouillon cubes
3 c. milk
1 can cream corn
3 c. shredded cheddar cheese
3 tbsp. all purpose flour
pepper and salt to taste

Directions:
Directions:
Cook bacon until crisp, crumble. Remove bacon from drippings set aside.
Saute onion in some of drippings until tender. Add bacon, carrots, water, potatoes, and bouillon cubes. Bring to a boil, reduce heat, cover and cook 25 min. Stir in corn and milk. Combine cheese and flour tossing until cheese in covered and add to chowder.

 

 

 

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