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A
Good Cooking Guest Recipe!
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| Recipe
name: Potato Cheese Chowder |
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| Recipe
by: Harley Kamper, Sr., St. Clair,
Missouri |
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| History:
We have made this chowder many times, and
always have been asked for the recipe. I don't know where the
recipe came from, but it has been around for a long time. |
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| Description: A
good potato soup for any occasion |
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| Preparation
time: approximately 6 hour in slow
cooker |
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| Serves: 6
to 8 |
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Amount/Measure/Ingredient:
8 medium potatoes, peeled and cubed
4 stalks celery, diced
2 medium white onions, diced
5 chicken bouillon cubes
1 lb. bacon, diced and browned
2 cups Velveeta cheese, cubed
1 container of sour cream (8 oz.)
2 cans Cream of Celery soup
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| Preparation:
Combine cubed potatoes, celery and onions in
crock-pot.
Place bouillon cubes in water and microwave until dissolved.
Pour into potato mixture.
Pour in enough water to cover and cook on high until vegetables
are tender. (approximately. 6 hours on high)
When vegetables are tender, add bacon, cheese, sour cream and
soup. Stir well, cook until cheese is melted and soup is good
and hot. Serve with garlic bread and enjoy.
Reformatted from a recipe submitted to Good
Cooking © '2002 by Good Cooking, Inc.
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