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Cheese Vegetable Chowder Recipe

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This recipe for Cheese Vegetable Chowder, by , is from The Anzilotti Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane L. Anzilotti
Added: Tuesday, November 14, 2017

Category:
Category:

Ingredients:  
Ingredients:  
10 slices of bacon, chopped
1 c. onions, chopped
1 c. carrots, chopped
2 chicken bouillon cubes
1 c. water
2 ˝ c. diced potatoes
3 c. milk
1 (17 oz.) can whole corn, drained
3 c. (12 oz.) shredded cheddar cheese
3 T. all-purpose flour
pepper to taste

Directions:
Directions:
Cook bacon in 4 qt. dutch oven until browned. Remove bacon, reserving drippings and sauté onions until tender. Add bacon, carrots, water, potatoes and bouillon. Bring to a boil. Reduce heat, cover and simmer 20-25 minutes or until potatoes are tender. Stir in milk and corn and heat thoroughly. Combine cheese and flour and toss until cheese is well coated. Add to soup and stir until cheese melts. Season to taste with pepper

Can be served in hollowed out loaf of round bread.

Personal Notes:
Personal Notes:
This is a favorite of my niece, Pam Rockwell.

 

 

 

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