How to make it

  • Combine half the potatoes with broth in saucepan with tight fitting lid. Bring to a boil, reduce heat and simmer about 10 minutes or until tender.
  • Cook a few slices of bacon until crisp, Crumble and set aside.
  • Mash potatoes with a fork; stir in remaining potatoes, carrots, corn, celery, onions, and next 3 ingredients. Cover and simmer until vegetables are tender.
  • Dissolve flour in 1/3 cup half & half; stir into chowder with remaining half & half and parsley. Cook, stirring constantly over medium heat until thickened slightly.
  • Toss in some crumbled bacon bits. Serve topped with shredded monterey jack cheese and crumbled bacon.

People Who Like This Dish 3
Reviews & Comments 2

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  • jaki44 10 years ago
    Thanks for the positive comment!
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  • rosiek 10 years ago
    Sounds yummy. I love making soups and chowders in the winter, such comforting food. I love Paula Deen she has some great recipes. Great post, will make this for sure.
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