Vegetable Pork Chowder

4 boneless pork chops, cut into 1/2-inch cubes
4 slices bacon, diced
2 large potatoes, peeled and cut into 3/4-inch pieces
1 1/2 cups sliced celery
1 cup coarsely chopped onion
2 cans (14 1/2-oz. each) beef or vegetarian broth
2 cups frozen vegetable blend (broccoli, carrots, cauliflower)
1 (10 3/4-oz.) can condensed Cheddar cheese soup
1 cup light cream (half and half)
1 teaspoon dried dill
2 cups shredded Cheddar or Fontina cheese
Freshly ground black pepper

In 4-quart slow cooker, combine pork, bacon, potatoes, celery, onion, and broth; cover and cook on low heat setting for 8 hours, until pork and vegetables are tender.

Stir in frozen vegetables, soup, cream and dill. Cover and cook for another hour, until everything is tender.

Garnish each serving with some shredded cheese and pepper.

Put a pan of biscuits in the oven to accompany this full-meal soup.

Servings: 6
Source: National Pork Board