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Chicken: Chicken and Bacon Chowder

Source of Recipe

Nancy Schmidt


List of Ingredients

1 pound sliced bacon
3 cups diced celery
1/2 cup diced onion
4 cups diced peeled potatoes
3 cups chicken broth
2 cups diced carrots
3 cups diced cooked chicken
2 cans condensed cream of mushroom soup -- undiluted
2 cups half and half cream
1/2 teaspoon salt
1/2 teaspoon pepper



Recipe

In a 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).