Chicken and Bacon Chowder |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. 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:
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).
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