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    Potato Cheese Chowder

    Source of Recipe


    List of Ingredients

    Butter-flavored cooking spray
    4 slices turkey bacon, chopped
    ½ cup chopped onion
    ½ cup chopped celery
    4 cups water
    2 ½ cups potato, peeled, cut into ¼-inch cubes
    ¼ teaspoon white pepper
    ½ teaspoon Worcestershire sauce
    2 tablespoons chicken base
    ½ cup flour
    1 cup lukewarm water
    2 cups fat-free half and half
    8 ounces light processed cheese, cubed


    1. Spray a 4-quart Dutch oven with butter-flavored cooking spray. Heat over medium high heat. Sauté bacon, onion and celery until bacon is browned and vegetables are tender. 2. Add water and potato. Reduce heat to medium and boil 20 minutes. 3. Add pepper, Worcestershire sauce and chicken base. 4. Made a slurry by gradually stirring water into flour. Blend until smooth. Gradually blend into potato mixture. Cook 10 minutes. 5. Add half and half, then cheese. Stir until cheese is melted.
    Source: Adapted recipe by Janet Potts. Original recipe by Chef Don Miller
    Nutrition Facts: 201 calories, 11g protein, 27g carbohydrate, 4.3g fat, 2.1g saturated fat, 22mg cholesterol, 0.8g dietary fiber, 1155mg sodium
    Yield: 8 servings, 1 cup each




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