Pepper Cheese And Pancetta Chowder #5fix

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 1/2 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

Recipe

• 1 dice pancetta bacon and cook in a non-stick skillet over medium-low heat until crisped. remove bacon from skillet onto a paper towel and reserve oil.
• 2 prepare potatoes according to package directions in pancetta oil, except don’t cook as long as required. the potatoes need just a little browning. remove potatoes from skillet and drain on paper towel.
• 3 pour heavy cream into a heavy bottom sauce pan. add potatoes to cream and continue to warm/cook over low heat for 20 minutes, stirring frequently. add pancetta and about 4 ounces of the pepper cheese. finally, add chicken base and continue to warm over low heat, stirring constantly, until cheese has melted. remove from heat and serve.
• 4 *taste soup before adding chicken base flavoring. the pancetta is salty and adds a lot of flavor, so if you’re watching your salt intake, you may want to leave out the chicken base.
• 5 recipe makes 4 servings.