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: 51 Cozy Slow Cooker Soups
- 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).
Originally published as Chicken and Bacon Chowder in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p35
Reviews for Chicken and Bacon Chowder
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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."