| From Marty Willard, Wellsboro, PA. This is new, but we bet not for long. Thanks Marty. |
| 2 cups of boiling water 2 cups of diced potatoes 1/2 cup of sliced carrots 1/2 cup of sliced celery 1/4 cup of onion, diced 1-1/2 teaspoons of salt 1/4 teaspoon of pepper 1/4 cup of butter 1/4 cup of flour 2 cups of milk 2-˝ cups (10 oz.) of shredded sharp cheddar cheese 8 slices of bacon, crispy cooked and crumbled |
| Combine the first 7 ingredients, cover and boil for 10 minutes. Do not drain. In another pan, make white sauce with flour, butter and milk. Add the cheese. heat and stir until melted. Add the undrained vegetables. Sprinkle bacon over the top. Heat and stir, but do not boil. |
| The Soup Chef presents ... Cheese Chowder at The Fatted Café |
| | Back to the Lobby | The Dinner Menu | More Soups | The Fatted Café at The Museum on South Main, Coudersport, Pennsylvania |
 |
 |