Serves: 5
Total Calories: 307
In stock pot or Dutch oven over medium heat, fry bacon until very crisp. Remove bacon and most of the bacon grease.
Cook potatoes, onions, celery and carrots in bacon grease for about 5 minutes then add 1 cup water and simmer until vegetables are tender.
Turn heat to low and add the rest of the ingredients except the bacon.
Cook for 12 to 15 minutes or until cheese is melted, stirring often. Stir in bacon just before serving.
Serve hot with bread.
This Bacon & Cheese Vegetable Chowder recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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