Personal Chef Tony Lison from Green Bay sent us this recipe using the food in June’s Traditional Package. Be sure to give it a try. And thanks, Chef Tony!

Ingredients
6 ounces bacon, cooked crisp, drained and chopped (with pre-cooked bacon, simply chop or crumble)
3 potatoes, scrubbed and diced medium (leave the peels on)
1 medium onion, diced medium
1 green pepper, seeded and diced small
2 stalks celery sliced ¼-inch thick on a diagonal
4 carrots, scraped and diced small
2 14-ounce cans chicken broth or stock
2 cups milk
1/2 cup water
3 tablespoons flour
salt and pepper to taste

Directions
After letting the bacon cool, retain 2-3 tablespoons of fat (or vegetable oil) and heat to medium high. Add the vegetables and cook just until tender, about 6-8 minutes. While that is cooking, combine the flour and water and stir until smooth. When vegetables are tender crisp, place in medium pot and heat to medium adding the chicken stock and milk. When that comes to a simmer, add the flour and water slurry and stir a bit. Heat for about 10 minutes. Just before serving add the bacon, salt and pepper. Enjoy with hearty bread, fresh apples and orange pieces on the side.