Bacon and Cheese Chowder


Yields: 6
bacon, cheese, soup


  • 1 cup shredded cheddar cheese
  • 1 cup water
  • 1 lb broccoli, chopped
  • 1 med onion, chopped
  • 1 qt milk
  • 1 tsp dill weed
  • 1 tsp salt
  • ½ lb bacon, sliced
  • ½ tsp pepper
  • 2 carrots, sliced
  • 3 potatoes, cubed
  • ¾ cup celery


Brown the bacon in the bottom of a pot, when done remove and drain on paper towel. Add the chopped onion to the drippings, letting them brown slightly. Add the celery, potatoes, carrots and broccoli; sprinkle with dill, salt and pepper and pour the water over to cover the mixture. Bring to a boil, reduce heat and let simmer for 30 minutes. Stir in the milk and just before the soup reaches the boiling point, stir in the cheese; continue simmering until it's melted. Serve with crumbled bacon on top accompanied by rye bread and butter. Beer goes very well with this.