Pepper Cheese and Pancetta Chowder #5FIX

• 2 12 cups Simply Potatoes Diced Potatoes with Onion
• 2 pints heavy whipping cream
• 3 ounces pancetta, diced
• 8 ounces monterey jack pepper cheese, hunks
• 1 teaspoon chicken base

1. Dice pancetta bacon and cook in a non-stick skillet over medium-low heat until crisped.
2. Remove bacon from skillet onto a paper towel and reserve oil.
3. Prepare potatoes according to package directions in pancetta oil, except dont cook as long as required.
4. The potatoes need just a little browning.
5. Remove potatoes from skillet and drain on paper towel.
6. Pour heavy cream into a heavy bottom sauce pan.
7. Add potatoes to cream and continue to warm/cook over low heat for 20 minutes, stirring frequently.
8. Add pancetta and about 4 ounces of the pepper cheese.
9. Finally, add chicken base and continue to warm over low heat, stirring constantly, until cheese has melted.
10. Remove from heat and serve.
11. *Taste soup before adding chicken base flavoring.
12. The pancetta is salty and adds a lot of flavor, so if youre watching your salt intake, you may want to leave out the chicken base.
13. Recipe makes 4 servings.

potatoes, cream, pancetta, pepper cheese, chicken base

Taken from www.food.com/recipe/pepper-cheese-and-pancetta-chowder-5fix-496713 (may not work)