Seattle Clam Chowder - cooking recipe

Ingredients

1/4 lb. diced bacon, fried crisp
2 c. water
1 tsp. chicken bouillon (or 1 cube)
2 cans chopped or minced clams (8 3/4 oz. size)
3 c. diced potatoes
1 1/2 c. diced onion
1 c. diced carrot
2 Tbsp. diced green pepper
1 can mushroom soup
2 c. milk
6 oz. shredded Monterey Jack cheese
1 can mushroom stems and pieces (4 oz. size)
salt and pepper to taste

Preparation

Brown bacon in large kettle (4 quart).
Drain off grease and set
bacon
aside.
In
same pan, combine water, bouillon, juice from
clams and vegetables.
Simmer until vegetables are tender. Add
mushroom
soup, milk, cheese and mushrooms.
Heat (do not bring to simmer) until cheese is melted.
Add bacon and season to taste.