CHICKEN AND BACON CHOWDER

Chicken and Bacon Chowder image

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.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 12 servings (3 quarts).

Number Of Ingredients 11

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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

Steps:

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.

Nutrition Facts : Calories 277 calories, Fat 14g fat (6g saturated fat), Cholesterol 63mg cholesterol, Sodium 795mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 2g fiber), Protein 18g protein.