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Nutrition Facts

  • One serving:
  • (1 cup)
  • Calories:
  • 277
  • Fat:
  • 14 g
  • Saturated Fat:
  • 6 g
  • Cholesterol:
  • 63 mg
  • Sodium:
  • 795 mg
  • Carbohydrate:
  • 18 g
  • Fiber:
  • 2 g
  • Protein:
  • 18 g

Chicken and Bacon Chowder

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.

SERVINGS

 12

CATEGORY

 Main Dish

PREP

 15 min.

COOK

 40 min.

TOTAL

 55 min.

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).

Printed from tasteofhome.com Nov 21, 2008

Copyright Reiman Media Group, Inc © 2008