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Beef and Bacon Chowder


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


  • 1. In a large skillet, cook bacon until crisp; pour off drippings and remove bacon to paper towel to drain.
  • 2. 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.

Nutrition Facts

1 each: 214 calories, 11g fat (5g saturated fat), 36mg cholesterol, 764mg sodium, 17g carbohydrate (6g sugars, 2g fiber), 13g protein.


Average Rating: 4.5
  • Airdriegirl
    Dec 31, 1969

    We had this tonight for supper and everyone loved it. I agree with a previous review that 2 tsp of salt would be too much. I just added salt to taste. This recipe will go into my regular rotation!

  • sjacnsmith
    Feb 10, 2013

    This is a very tasty soup but called for WAY too much salt, and I'm not typically shy about using it. Maybe bacon varies in it's salt content but 1/2 tsp. would have been plenty instead of the 2 tsp. it called for. I recommend tasting the soup before adding the salt.

  • shelleyshain
    Oct 6, 2009

    This has become one of our family favorites.

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