The original recipe for this chowder called for ground beef. One day I decided to use chicken instead. Everyone agreed they liked it even better. You're sure to enjoy it, too.
Chicken and Bacon Chowder
Chicken and Bacon Chowder
Prep Time
15 min
Cook Time
40 min
Yield
12 servings (3 quarts)
Ingredients
- 1 pound sliced bacon
- 3 cups chopped celery
- 1/2 cup diced onion
- 4 cups cubed peeled potatoes
- 3 cups chicken broth
- 2 cups chopped carrots
- 3 cups cubed cooked chicken
- 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
- 2 cups half-and-half cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions
- In a large soup kettle or Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside.
- Saute celery and onion in drippings until tender. Add potatoes, broth and carrots; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until vegetables are tender. Stir in remaining ingredients and heat through.
Nutrition Facts
1 cup: 277 calories, 14g fat (6g saturated fat), 63mg cholesterol, 795mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 18g protein.
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