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Beef and Bacon Chowder
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
10-12 Servings
Prep/Total Time: 25 min.
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.
Nutrition Facts:
1 serving (1 each) equals 214 calories,
© Taste of Home 2013
2 of 2
Beef and Bacon Chowder
(continued)
Nutrition Facts:
11 g fat (5 g saturated fat), 36 mg cholesterol, 764 mg sodium, 17 g carbohydrate, 2 g fiber, 13 g protein.
© Taste of Home 2013