This recipe originally came from Taste of Home, an annual cookbook series, but I have altered it a bit. It’s a big hit whenever I serve it. Try it some cold, snowy night!
½ stick of butter or margarine
1 onion, chopped
Several stalks of celery, chopped
8-12 medium potatoes, peeled and cubed
3 carrots, diced
2 14 ½ ounce cans chicken broth
(Or you can substitute vegetable broth or base for the chicken)
1 pound processed American cheese, cubed
1 teaspoon dill weed
¼ teaspoon each salt and pepper
½ pound Bacon, cooked and crumbled (reserve some for a garnish)
3 cups milk
In a large kettle or Dutch oven, sauté the butter or margarine, onions, and celery. Add the potatoes, carrots and broth and cook until tender. Add cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserve some for garnish. Add the milk to the chowder, but be sure it is not boiling or the milk will curdle.
Note: If you have fresh parsley you can add it to the onion and celery.
