Garden Chowder With Fresh Dill - cooking recipe

Ingredients

8 slices bacon, coarsely chopped
1 medium onion, chopped
1 medium green pepper, chopped
2 (10 3/4 oz.) cans condensed cream of potato soup
1 (13 1/2 oz.) can chicken broth
1 c. heavy cream
1 c. milk
1 (10 oz.) pkg. each: broccoli (chopped), cauliflower and corn
1 Tbsp. dill

Preparation

In 5-quart Dutch oven, over medium-high heat, saute bacon 3 minutes or until crisp.
With slotted spoon, remove bacon; set aside.
Remove all but 2 tablespoons of fat.
Add onion and green pepper; saute 3 minutes longer.
Stir in potato soup, broth, cream and milk; bring to boil.
Add broccoli, cauliflower and corn. Simmer, covered, for 10 to 12 minutes or until vegetables are tender.
Add 1/2 teaspoon salt and 1/8 teaspoon pepper.
Remove from heat and stir in the bacon and dill.
Makes 8 to 10 servings.