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The Water Cooler
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Thick & Creamy New England Clam Chowder
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<blockquote data-quote="Braggs" data-source="post: 1429422" data-attributes="member: 14999"><p>I'll take that challenge on... Here's my "Wisconsin Cheese Soup" recipe</p><p></p><p style="margin-left: 20px">1 lb Bacon (more or less <img src="/images/smilies/wink.png" class="smilie" loading="lazy" alt=";)" title="Wink ;)" data-shortname=";)" />)</p> <p style="margin-left: 20px">1 medium onion</p> <p style="margin-left: 20px">1 carrot</p> <p style="margin-left: 20px">2 celery stalks</p> <p style="margin-left: 20px">3/4 cup processed cheese product (Velveeta)</p> <p style="margin-left: 20px">2 cups shredded, mild cheddar cheese</p> <p style="margin-left: 20px">6 cups milk</p> <p style="margin-left: 20px">6 cups water & 6 tbsp chicken bullion (equivalent to 6 cups chicken broth)</p> <p style="margin-left: 20px"></p> <p style="margin-left: 20px">Chop up bacon, onion, carrot, celery, and Velveeta. Sautee bacon in large pot until cooked through. Add veggies, sautee until tender. Add water/broth, then milk. Heat until hot, but DO NOT BOIL. Add Velveeta chunks and stir until melted. Remove from heat. When soup is at serving temperature, add cheddar cheese slowly while stirring.</p> <p style="margin-left: 20px"></p> <p style="margin-left: 20px"><strong>WARNING</strong>: If you add the cheddar cheese when the soup is too hot, it will curdle and you will have chunky soup. You want just enough heat to melt the cheese.</p><p></p><p>Enjoy!</p><p></p><p>Braggs</p></blockquote><p></p>
[QUOTE="Braggs, post: 1429422, member: 14999"] I'll take that challenge on... Here's my "Wisconsin Cheese Soup" recipe [INDENT]1 lb Bacon (more or less ;)) 1 medium onion 1 carrot 2 celery stalks 3/4 cup processed cheese product (Velveeta) 2 cups shredded, mild cheddar cheese 6 cups milk 6 cups water & 6 tbsp chicken bullion (equivalent to 6 cups chicken broth) Chop up bacon, onion, carrot, celery, and Velveeta. Sautee bacon in large pot until cooked through. Add veggies, sautee until tender. Add water/broth, then milk. Heat until hot, but DO NOT BOIL. Add Velveeta chunks and stir until melted. Remove from heat. When soup is at serving temperature, add cheddar cheese slowly while stirring. [B]WARNING[/B]: If you add the cheddar cheese when the soup is too hot, it will curdle and you will have chunky soup. You want just enough heat to melt the cheese.[/INDENT] Enjoy! Braggs [/QUOTE]
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