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Broccoli Chowder

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1 medium onion, finely chopped
1 pound broccoli, chopped
¾ cup celery, chopped
3 potatoes, peeled and sliced
2 carrots, sliced
1 teaspoon dillweed
1 teaspoon salt
½ teaspoon pepper
1 quart milk
1 cup grated Cheddar cheese
½ pound crisp-cooked bacon, crumbled


Sauté onion in bacon drippings in skillet until lightly browned. Add remaining vegetables, seasonings and 1 cup water. Simmer, covered, for 30 minutes. Stir in milk and continue cooking. Add cheese just before soup reaches boiling point, stirring until cheese melts.

Garnish with crumbled bacon. Serve with hard crusted bread.

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