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Beef and Bacon Chowder Recipe

My mother discovered this recipe while I was still a child, and we loved it! To save time, I sometimes cook the carrots and potatoes in the microwave. Either way, this chowder is perfect for a family supper and special enough for company.—Marilyn Yost, Livingston, California

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Beef and Bacon Chowder Recipe

Prep/Total Time: 25 min.

Yield: 10-12 Servings

10 15 25

Ingredients

12 bacon strips, cut into 1-inch pieces
1 pound ground beef
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With Johnsonville Italian Sausage.
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2 to 3 cups diced celery
1/2 cup diced onion
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
4 cups milk
3 to 4 cups diced peeled potatoes, cooked and drained
2 cups sliced fresh carrots, cooked and drained
2 teaspoons salt
1 teaspoon pepper
Minced fresh parsley

Directions

In a large skillet, cook bacon until crisp; pour off drippings and remove bacon to paper towel to drain.
In the same skillet, cook the beef, celery and onion over medium heat until the meat is no longer pink and the vegetables are tender; drain. Add the soup, milk, potatoes, carrots, salt, pepper and reserved bacon. Bring to a boil. Reduce heat; cover and simmer until heated through. Garnish with parsley. Yield: 10-12 servings.

Nutritional Facts 1 serving (1 each) equals 214 calories, 11 g fat (5 g saturated fat), 36 mg cholesterol, 764 mg sodium, 17 g carbohydrate, 2 g fiber, 13 g protein.

Originally published as Beef and Bacon Chowder in Country Ground Beef , p17

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Beef and Bacon Chowder

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Reviewed on Feb. 10, 2013 by sjacnsmith

This is a very tasty soup but called for WAY too much salt, and I'm not typically shy about using it. Maybe bacon varies in it's salt content but 1/2 tsp. would have been plenty instead of the 2 tsp. it called for. I recommend tasting the soup before adding the salt.