Chicken and Bacon Chowder

Name: Chicken and Bacon Chowder
Prep time: 15 min
Cook time: 40 min
Total time: 55 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

Total Time Prep: 15 min. Cook: 40 min.

Yield 12 servings (3 quarts)

Test Kitchen Approved

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.

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.

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.

Recipe Creator