This hearty chowder, simmering
in the slow cooker all day, is perfect to come home to on chilly
days—autumn, winter or spring. Put a pan of biscuits in
the oven to accompany this full-meal soup.
Vegetable
Pork Chowder
4 boneless pork chops,
cut into 1/2-inch cubes
4 slices bacon, diced
2 large potatoes, peeled and cut into 3/4-inch pieces
1 1/2 cups sliced celery
1 cup coarsely chopped onion
2 (14 1/2-ounce) cans beef or vegetarian broth
2 cups frozen vegetable blend (broccoli, carrots, cauliflower)
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1 cup light cream (half-and-half)
1 teaspoon dried dill
2 cups shredded Cheddar or Fontina cheese
Freshly ground black pepper
In 4-quart slow cooker,
combine pork, bacon, potatoes, celery, onion, and broth; cover
and cook on low heat setting for 8 hours, until pork and vegetables
are tender.
Stir in frozen vegetables,
soup, cream and dill. Cover and cook for another hour, until
everything is tender.
Garnish each serving with
some shredded cheese and pepper.
Serves 6.
Recipe provided courtesy of Pork, The Other White
Meat.
