Seattle Clam Chowder

• 1/4 lb. diced bacon, fried crisp
• 2 c. water
• 1 tsp. chicken bouillon (or 1 cube)
• 2 cans chopped or minced clams (8 3/4 oz. size)
• 3 c. diced potatoes
• 1 1/2 c. diced onion
• 1 c. diced carrot
• 2 Tbsp. diced green pepper
• 1 can mushroom soup
• 2 c. milk
• 6 oz. shredded Monterey Jack cheese
• 1 can mushroom stems and pieces (4 oz. size)
• salt and pepper to taste

1. Brown bacon in large kettle (4 quart).
2. Drain off grease and set
3. bacon
4. aside.
5. In
6. same pan, combine water, bouillon, juice from
7. clams and vegetables.
8. Simmer until vegetables are tender. Add
9. mushroom
10. soup, milk, cheese and mushrooms.
11. Heat (do not bring to simmer) until cheese is melted.
12. Add bacon and season to taste.

bacon, water, chicken bouillon, potatoes, onion, carrot, green pepper, mushroom soup, milk, shredded monterey jack cheese, mushroom stems, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=503692 (may not work)