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Chicken and Bacon Chowder Recipe

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.

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Chicken and Bacon Chowder Recipe

Prep: 15 min. Cook: 40 min.

Yield: 12 Servings

15 40 55

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. Yield: 12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 277 calories, 14 g fat (6 g saturated fat), 63 mg cholesterol, 795 mg sodium, 18 g carbohydrate, 2 g fiber, 18 g protein.

Originally published as Chicken and Bacon Chowder in Home-Style Soups, Salad and Sandwiches Cookbook , p35

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Chicken and Bacon Chowder

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(1-1) of 1 reviews

Reviewed on Oct. 15, 2010 by Toni Anderson

I have made this numerous times and everyone loves it! I always get requests for thr recipe. It is a great weeknight dinner recipe---quick and simple to make, yet restaurant quality taste and presentation.