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Beef and Bacon Chowder

 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 ServingsPrep/Total Time: 25 min.


  • 12 bacon strips, cut into 1-inch pieces
  • 1 pound ground turkey or beef
    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


  • 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,

2 of 2

Beef and Bacon Chowder (continued)

Nutritional Facts: 11 g fat (5 g saturated fat), 36 mg cholesterol, 764 mg sodium, 17 g carbohydrate, 2 g fiber, 13 g protein.