Beefy Bacon Chowder Food

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BEEFY BACON CHOWDER



Beefy Bacon Chowder image

Rave reviews are sure to follow when this creamy chowder appears on the table. Bacon makes it rich and hearty. It's a favorite with my whole family. -Nancy Schmidt, Center, Colorado.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings (3 quarts).

Number Of Ingredients 9

1 pound ground beef
2 cups chopped celery
1/2 cup chopped onion
4 cups whole milk
3 cups cubed peeled potatoes, cooked
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2 cups chopped carrots, cooked
Salt and pepper to taste
12 bacon strips, cooked and crumbled

Steps:

  • In a Dutch oven, cook the beef, celery and onion over medium heat until meat is no longer pink; drain. Add the milk, potatoes, soup, carrots, salt and pepper; heat through. Stir in the bacon just before serving.

Nutrition Facts : Calories 214 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 371mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.

BEEF AND BACON CHOWDER



Beef and Bacon Chowder image

Crockpot dinners are a must in our family, at least a few nights a week. This chowder was a nice change from "clam chowder". It's very rich. Serving it with bread would have been smarter. Also, I cooked the bacon, and added it at the same time as everything else instead of waiting till the end of the cook time like the...

Provided by Larisa Calloway

Categories     Chowders

Time 4h20m

Number Of Ingredients 9

1 lb ground beef
2 c celery, chopped
1 onion, chopped
4 c milk
3 c peeled, cubed, cooked potatoes (use canned potatoes or hash brown cubes if you want to save time)
2 can(s) cream of mushroom soup
2 c chopped cooked carrots (i used frozen sliced carrots)
salt and pepper (to taste)
1 lb bacon (cooked and chopped into pieces)

Steps:

  • 1. cook beef, celery, and onion. drain.
  • 2. mix in crockpot: milk, potatoes, soup, carrots, salt and pepper. add beef/celery/onion mix.
  • 3. **you can add bacon at beginning of cook time, or at the end of cook time if you want crispier bacon.
  • 4. cook on low 6 hours high 3-4 hours

BEEF CHOWDER



Beef Chowder image

From my church cookbook "Heavenly Concoctions", FUMC Alvarado. This is a lot like Taco Soup, only not as spicy and not as thick. If you can not find Fiesta Soup you can use a small can of beef consome soup and a can of chili with beans.

Provided by True Texas

Categories     Chowders

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs ground beef
1 onion, medium chopped
1 bell pepper, chopped
1 (10 1/2 ounce) can beef consomme soup or 1 (10 1/2 ounce) can fiesta chili beef soup
1 (10 1/2 ounce) can water
1 (10 1/2 ounce) can cheddar cheese soup
1 (10 1/2 ounce) can water
1 (15 ounce) can pinto beans
1 (15 ounce) can whole kernel corn, drained

Steps:

  • Brown together ground meat, onion and bell pepper. Drain off excess liquid.
  • Then add remaining ingredients and stir well.
  • Simmer one hour - stirring occasionally to prevent sticking or scorching.
  • Good with corn bread on a winter night.

Nutrition Facts : Calories 481.6, Fat 22.3, SaturatedFat 9.4, Cholesterol 88.5, Sodium 818.8, Carbohydrate 39.3, Fiber 8.8, Sugar 3.6, Protein 32.9

CORN CHOWDER WITH BEEF



Corn Chowder with Beef image

Very simple to make and kids love it!

Provided by Margie

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h15m

Yield 11

Number Of Ingredients 6

1 pound ground beef
1 onion, chopped
5 potatoes, cubed
1 (15 ounce) can creamed corn
1 (15.25 ounce) can whole kernel corn
2 cups milk

Steps:

  • In a medium skillet over medium-high heat, cook beef with onions until brown.
  • In a large stock pot cook potatoes, until tender, in as little water as possible, about 20 minutes.
  • Add creamed corn, undrained corn, milk and beef mixture to potatoes. Simmer for 30 minutes and serve.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 35.2 g, Cholesterol 38.6 mg, Fat 12.5 g, Fiber 3.6 g, Protein 12.2 g, SaturatedFat 5.1 g, Sodium 293 mg, Sugar 5.9 g

BEEF AND BACON CHOWDER



Beef and Bacon Chowder image

My mother discovered this recipe while I was still a child, and we loved it! To save time, I sometimes cook the carrots and potatoes in the microwave. Either way, this chowder is perfect for a family supper and special enough for company.-Marilyn Yost, Livingston, California

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 10-12 servings.

Number Of Ingredients 11

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

Steps:

  • In a large skillet, cook bacon until crisp; pour off drippings and remove bacon to paper towel to drain. , 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 : Calories 214 calories, Fat 11g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 764mg sodium, Carbohydrate 17g carbohydrate (6g sugars, Fiber 2g fiber), Protein 13g protein.

BEEF AND BACON CHOWDER



Beef and Bacon Chowder image

A delicious meaty soup with lots of flavor. This is a dinner chowder - it's great with oven toasted buttered french bread. Wonderful for fall and winter evenings and it is even better reheated!

Provided by Meghan Williams

Categories     Chowders

Time 35m

Yield 10 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs ground beef
1 lb turkey bacon
2 (10 ounce) cans French onion soup
3 (10 ounce) cans cream of potato soup
4 cups hot milk (a few minutes in the microwave will do)
seasoning
Lawry's Seasoned Salt
onion powder
instant minced onion
salt

Steps:

  • Start cooking the bacon (skillet).
  • Brown the ground beef in another skillet with the seasonings.
  • Use a spatula to break the meat into small pieces as it browns.
  • After the beef is fully cooked, drain the meat leaving it in the skillet.
  • Add one full can of French Onion, then drain part of the broth from the second can emptying the remaining broth and the onions into the skillet with the beef.
  • Simmer on med-low until ready to combine it.
  • Once the bacon is fully cooked (not over cooked though), set it aside to drain and cool enough to handle.
  • In a kettle, combine the 3 cans of Cream of Potato and the 4 cups hot milk over med to med-high heat.
  • Pour the contents of the beef skillet into the kettle.
  • Cut the bacon into small bite-sized pieces and add them to the kettle as well.
  • Enjoy!

Nutrition Facts : Calories 400.7, Fat 25.5, SaturatedFat 9.6, Cholesterol 105, Sodium 1505.2, Carbohydrate 17.2, Fiber 0.8, Sugar 3.9, Protein 25.8

CHICKEN AND BACON CORN CHOWDER



Chicken and Bacon Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 1/2 gallons

Number Of Ingredients 17

1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

Steps:

  • To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
  • To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
  • Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

BACON, CHEESE & POTATO CHOWDER



Bacon, Cheese & Potato Chowder image

Take what you love about a loaded baked potato and turn it into our Bacon, Cheese & Potato Chowder! Include this potato chowder in your smart eating plan.

Provided by My Food and Family

Categories     Milk

Time 20m

Yield 6 servings, 1 cup each

Number Of Ingredients 6

1 can (10-3/4 oz.) condensed cream of potato soup
3 cups fat-free milk
2 cups ORE-IDA Diced Hash Brown Potatoes
1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
2 slices OSCAR MAYER Bacon, cooked, crumbled
2 green onions, thinly sliced

Steps:

  • Mix soup and milk in large saucepan. Stir in potatoes.
  • Bring to boil on high heat, stirring occasionally. Simmer on medium-low heat 10 min. or until heated through, stirring frequently.
  • Serve topped with cheese, bacon and onions.

Nutrition Facts : Calories 180, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 20 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g

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