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Harvest Chowder

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“A delightful medley of wholesome ingredients come together in this comforting autumn favorite. Serve with toasted bread for a very satisfying main dish.”
READY IN:
1hr
SERVES:
16
YIELD:
2 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Fry bacon in heavy stock-pot; remove, drain, crumble, then set bacon aside.
  2. Saute onion, celery, and carrots in stockpot in a small amount of reserved bacon fat; add mushrooms and zucchini and continue sauteeing for 2 minutes.
  3. Add water; cover stock pot and simmer until vegetables are tender.
  4. Add corn, peas, mashed potatoes, and milk and heat through.
  5. Add cheese and stir until melted; season, and serve hot.
  6. *Note:For this recipe I like to use mashed potato flakes prepared according to package directions using 2 2/3 c water, 1/4 c margarine, 1 tsp salt, 1 c milk, and 2 2/3 c potato flakes to make 3 1/3 cups/8 servings.

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