Pork & Vegetable Chowder Recipe

  • 4 boneless pork chops, cut into 1/2 inch cubes
  • 2 slices bacon, diced
  • 2 potatoes, peeled and cut into 3/4 inch cubes (large)
  • 1 1/2 cups sliced celery
  • 1 cup chopped onion
  • 2 cans low sodium beef broth (14 1/2 ounce cans)
  • 2 cups frozen California vegetable blend (broccoli, carrots, cauliflower)
  • 1 can condensed cheddar cheese soup (10 3/4 ounce can)
  • 1 cup half & half
  • 1 teaspoon dried dill
  • 2 cups shredded cheddar cheese
  • fresh ground black pepper
In a large crock-pot, combine pork, bacon, potatoes, celery, onion and broth; cover and cook on low setting for 8 hours, or high for 4 hours, until pork and vegetables are tender. Stir in frozen vegetables, soup, half & half, and dill. Cover and cook an additional hour on low, until everything is tender. Garnish each serving with some shredded cheddar cheese and black pepper, along with oyster crackers and a side salad.
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