Recipe Name Potato Chowder Submitted by Patricia Woodward Recipe Description Family favorite A thick hearty soup and is even better as left overs the next day. Quantity 0 Quantity Unit Prep Time (minutes) 20 Cook Time (minutes) 40 Ready In (minutes) 60

Ingredients Amount Measure Ingredient 3 cups diced potatoes, peeled, cubed 1 teaspoon salt 1 teaspoon black pepper 3 cup chicken broth or stock or water, reduced sodium 1 medium Carrots (16 oz. bag frozen) 1 slice cooked strips of bacon, chopped and cooked and drained of fat 2 cup milk 1/2 cup all-purpose flour 1 Usda default (100 gm - 4 oz) Velveeta cheese (1 lb) cubed Steps Sequence Step 1 Place potatoes and chicken broth in a large pan, adding enough water to cover potatoes. Add salt and pepper. Cook on medium high until the potatoes are slightly tender. 2 Add carrots. Meanwhile fry bacon; drain and chop and set aside. 3 Mix together milk and flour. Pour slowly into soup mixture, stirring continually until soup is thickened. 4 Add cubed cheese and cook until cheese is melted, being careful not to burn the cheese. 5 Serve, garnishing with bacon.