The Weekly Newspaper of Inglewood
Herald Publications - El Segundo, Hawthorne, Lawndale & Inglewood Community Newspapers Since 1911 - (310) 322-1830 - Vol. 69, No. 13 - March 26, 2020
KJLH’s Dominique DiPrima Speaks
with Mayor James Butt
Dominique, from KJLH’s Front Page with Dominique DiPrima, spoke with Inglewood Mayor James Butt about his plans to help out the city of Inglewood during the coronavirus outbreak. The interview can be heard on the City of Inglewood’s Facebook Page.
Photo courtesy of Front Page with Dominique DiPrima.
This hearty and flavorful soup is so easy to make...simply mix the ingredients in a slow cooker and let it do the
work for you. And to make it even better, stir in Cheddar just before serving and top with a sprinkle of chives.
Ingredients Directions
• 4 slices bacon, cooked and
crumbled
• 1 large onion, chopped (about
1 cup)
• 4 cans (10 1/2 ounces) Campbell’s®
Condensed Cream of Potato Soup
• 4 1/3 cups milk
Send us a photo and recipe of your favorite dish. We’d love to share it with the
community. Send to: web@heraldpublications.com
Slow Cooker
Bacon Potato Chowder
Provided by Brandpoint
• Step 1: Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a
6 quart slow cooker.
• Step 2: Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender.
• Step 3: Add the cheese and stir until the cheese is melted. Sprinkle with the remaining chives.
• 1/4 teaspoon ground black pepper
• 2 large white potato (about 1 pound),
peeled and cut into 1/2-inch pieces
(about 3 cups)
• 1/2 cup chopped fresh chives
• 2 cups shredded Cheddar cheese
(about 8 ounces)
Recipe Tips
Try this beer and Cheddar twist! Replace 1 soup can milk with 1 bottle (12 fluid ounces) beer.
Proceed as directed above. Set out bowls of shredded cooked chicken, more crumbled cooked
bacon, sour cream, chopped fresh chives, diced avocado, croutons or your favorite potato toppings
and let your guests create their own perfect bowl!