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Full Online Book HomeLearning KitchenSoups - Potato-cheese Chowder
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Soups - Potato-cheese Chowder Post by :asianbrain Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2794

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Soups - Potato-cheese Chowder

5 lbs. potatoes, diced
10-12 slices bacon, diced and fried
1 medium onion
1 lb. Velveeta cheese
1/2 stick butter
Dried parsley--couple of shakes
1 (12 oz.) can evaporated milk

Fry bacon, remove from pan and saute onion in drippings. Fill a 6-qt. pot 3/4 full of peeled, diced potatoes and barely cover with water. Cook until potatoes are barely tender. Add remaining ingredients (including drippings) except evaporated milk.

After cheese melts, remove from heat.
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2 tablespoons butter 1 1/2 cups finely chopped onion 1 clove garlic, minced 7 cups fat-free less-sodium chicken broth 4 cups coarsely chopped peeled Yukon gold potato (about 1 1/2 pounds) 1/4 teaspoon salt 1 bay leaf 6 cups chopped fresh kale (about 3/4 pound) 1 teaspoon dried basil 9 tablespoons (about 2 ounces) shredded Gruyere cheese Melt butter in a large saucepan over medium heat. Add onion; cook 8 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds, stirring constantly. Stir in broth, potato, salt and bay leaf; bring to a boil. Cover, reduce heat, and simmer 15

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5 medium potatoes -- peeled and diced 5 cups water 1 tbsp. canola oil 2 cloves garlic (or 3) -- minced 1 large green bell pepper -- finely chopped 1 cup fresh ripe tomatoes -- chopped or canned 1 cup cooked fresh corn kernels -- or frozen thawed 1 oz. canned chopped mild green chiles 1 tsp. chili powder 4 oz. cheddar cheese -- shredded 4 oz. Monterey Jack and Colby cheese mixture -- shredded salt and freshly ground black pepper -- to taste Put the diced potatoes in a soup pot and cover with the water. Bring to a simmer,