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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
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It has the goodness of fresh broccoli, celery, carrots, potatoes, and a hint of fresh dill. Bacon and cheese add richness to this recipe. Ingredients:
1 medium sweet onion, finely chopped |
1 pound broccoli, chopped |
3/4 cup celery, chopped |
3 potatoes, peeled and diced |
2 carrots, sliced |
1 small sprig fresh dillweed, minced (about a tablespoon) |
1 tsp. salt |
1/2 tsp. pepper |
1 cup water |
1 qt. milk |
1 cup grated cheddar cheese |
1/2 lb. bacon |
Directions:
1. Fry bacon in a large skillet or Dutch oven until it is crisp.
2. Set the bacon aside.
3. Add onion to the bacon drippings and cook until the onion is transparent.
4. Add remaining ingredients, except for cheese and bacon.
5. Lower heat and simmer for 20 minutes, or until vegetables are tender.
6. Add cheese just before serving, stirring until cheese melts.
7. Crumble the bacon and sprinkle on the bowls of chowder.
8. Variations:
9. For Cheesy Cauliflower Chowder, use cauliflower instead of the broccoli.
10. Note:
11. If you don't have fresh dillweed, use 1 teaspoon of dried dillweed. Dillweed is the leafy and flowery part of the dill – not the seeds. You can also leave out the dill altogether and it will still be very good.
12. I came upon this recipe on a website that featured soups and stews and it has turned out to be one I will make again and again.
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