Potato-Cheese Chowder Recipe

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  1. Saute bacon, onions, and clery until bacon is crisp and vegetables are tender.
  2. Drain excess fat.
  3. Add water.
  4. Peel and dice raw potatoes (1/4" cubes). Add to water and vegetable mixture.
  5. Boil until potatoes are tender, 20 minutes. Do not drain.
  6. Add white pepper, Worcestershire sauce, and chicken base.
  7. Make a slurry with warm water and flour, and mix until smooth.
  8. Whip into potato mixture. Cook for 20 minutes.
  9. Add half-and-half and mix in cheese. Stir until cheese is melted.
  10. Stir in nutmeg. Heat but do not boil.
  11. Taste and adjust seasonings if necessary.
  12. Garnish with green onions.


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