Vegetable Pork Chowder
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.
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 (14.5-ounce) cans beef or vegetarian broth
2 cups frozen vegetable blend (broccoli, carrots, cauliflower)
1 (10.75-ounce) can condensed cheddar cheese soup
1 cup half-and-half (light cream)
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, half-and-half and dill. Cover and cook for another hour, until everything is tender.
- Garnish each serving with some shredded cheese and pepper.
Makes 6 servings.
Recipe provided courtesy of National Pork Board.