Garden Chowder With Fresh Dill

1. 1

   In 5-quart Dutch oven, over medium-high heat, saute bacon 3 minutes or until crisp.

2. 2

   With slotted spoon, remove bacon; set aside.

3. 3

   Remove all but 2 tablespoons of fat.

4. 4

   Add onion and green pepper; saute 3 minutes longer.

5. 5

   Stir in potato soup, broth, cream and milk; bring to boil.

6. 6

   Add broccoli, cauliflower and corn. Simmer, covered, for 10 to 12 minutes or until vegetables are tender.

7. 7

   Add 1/2 teaspoon salt and 1/8 teaspoon pepper.

8. 8

   Remove from heat and stir in the bacon and dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.