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Pork & Vegetable Chowder (10/24/2008)

Pork & Vegetable Chowder

4 boneless pork chops, cut into 1/2-inch cubes
2 slices bacon, diced
2 large potatoes, peeled and cut into 3/4-inch cubes
1 ½ cups sliced celery
1 cup chopped onion
2 14 ½ oz. Cans low sodium beef broth
2 cups frozen California vegetable blend (broccoli, carrots, cauliflower)
1 10 ¾ oz. Can condensed Cheddar cheese soup
1 cup half & half
1 tsp. Dried dill
2 cups shredded cheddar cheese
Fresh ground black pepper

In a large crock-pot, combine pork, bacon, potatoes, celery, onion and broth; cover and cook on low setting for 8 hours, or high for 4 hours, until pork and vegetables are tender. Stir in frozen vegetables, soup, half & half and dill. Cover and cook an additional hour on low, until everything is tender. Garnish each serving with some shredded cheddar cheese and black pepper, along with oyster crackers and a side salad.

Recipe courtesy of

This week's recommended wine from Van's Liquor Store in East Dubuque-Gnarly Head Zinfandel. $6.99/750 ml bottle good through Monday, October 27, 2008.

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