Chicken and Bacon Chowder Recipe

4.5 1 3
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Chicken and Bacon Chowder Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
Recommended: Our Best Bacon Recipes
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 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).
Originally published as Chicken and Bacon Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p35

Nutritional Facts

1 cup: 277 calories, 14g fat (6g saturated fat), 63mg cholesterol, 795mg sodium, 18g carbohydrate (5g sugars, 2g fiber), 18g protein.

  • 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
  1. In a large soup kettle or Dutch oven, cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon and set aside.
  2. 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).
Originally published as Chicken and Bacon Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p35

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Toni Anderson User ID: 3311959 19430
Reviewed Oct. 15, 2010

"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."

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