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Milkweed Bud And Cheese Chowder Recipe
|Bacon||1⁄2 Pound, cooked and crumbled|
|Bacon drippings||1⁄4 Cup (4 tbs)|
|Onion||1⁄2 Cup (8 tbs), diced|
|Celery||3⁄4 Cup (12 tbs), diced|
|Potatoes||3 Medium, peeled and sliced|
|Carrots||2 , sliced|
|Milkweed flower buds||1 Pound|
|Water||1 Cup (16 tbs)|
|Dill weed||1 Teaspoon|
|Cheddar cheese||1 Cup (16 tbs), shredded|
Serving size: Complete recipe
Calories 3389 Calories from Fat 1429
% Daily Value*
Total Fat 161 g248.1%
Saturated Fat 82.7 g413.4%
Trans Fat 0 g
Cholesterol 361.4 mg
Sodium 3290.5 mg137.1%
Total Carbohydrates 399 g133%
Dietary Fiber 18.3 g73.4%
Sugars 271.6 g
Protein 97 g193.4%
Vitamin A 470.1% Vitamin C 201.1%
Calcium 236.1% Iron 47.1%
*Based on a 2000 Calorie diet
Drain; rinse and repeat boiling process.
Saute onion in bacon drippings.
Add with celery, potatoes, milkweed, dill, 1 cup water and salt and pepper to saucepan.
Bring to boil, reduce heat, then cover and simmer gently 30 minutes.
Stir in milk and cheese.
Stir until cheese melts.
Do not allow to boil.
Sprinkle with bacon.