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Chicken and Bacon Chowder
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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
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).
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Printed from tasteofhome.com Oct 14, 2008Copyright Reiman Media Group, Inc © 2008 |