Pepper Cheese and Pancetta Chowder #5FIX

1. 1

   Dice pancetta bacon and cook in a non-stick skillet over medium-low heat until crisped.

2. 2

   Remove bacon from skillet onto a paper towel and reserve oil.

3. 3

   Prepare potatoes according to package directions in pancetta oil, except dont cook as long as required.

4. 4

   The potatoes need just a little browning.

5. 5

   Remove potatoes from skillet and drain on paper towel.

6. 6

   Pour heavy cream into a heavy bottom sauce pan.

7. 7

   Add potatoes to cream and continue to warm/cook over low heat for 20 minutes, stirring frequently.

8. 8

   Add pancetta and about 4 ounces of the pepper cheese.

9. 9

   Finally, add chicken base and continue to warm over low heat, stirring constantly, until cheese has melted.

10. 10

    Remove from heat and serve.

11. 11

    *Taste soup before adding chicken base flavoring.

12. 12

    The pancetta is salty and adds a lot of flavor, so if youre watching your salt intake, you may want to leave out the chicken base.

13. 13

    Recipe makes 4 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.