Beefy Bacon Chowder Food

BEEFY BACON CHOWDER

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.

VEGETABLE BACON CHOWDER

Steps:

• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• In a stockpot or large saucepan, combine the water, cabbage, carrot, potatoes, celery and green beans. Bring to a boil and let simmer for 20 minutes. Stir together the milk and flour, pour into the soup and mix well. Simmer for another half an hour or until thick. Serve warm with biscuits.

BEEF AND BACON CHOWDER

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.

BEEF AND BACON CHOWDER

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!

SEAFOOD CHOWDER WITH BACON AND THYME

Steps:

• In a large pot, bring about 5 cups of water to a boil, add the potatoes, and simmer until potatoes are cooked through but firm, 10 to 12 minutes. Drain potatoes over a large bowl, reserving cooking liquid. (If making chowder ahead of time, let potatoes cool to room temperature, then refrigerate until ready to serve soup.)
• Meanwhile, in a large 5-quart pot, melt butter over medium heat. Add bacon, stirring occasionally, until fat is rendered and bacon begins to brown, about 5 minutes. Add celery, leeks, and garlic, and cook until vegetables are translucent, about 6 minutes. Stir in reserved potato cooking liquid, 1/2 teaspoon salt, and thyme. Bring to a boil over medium-high heat. Turn down the heat, cover, and simmer until liquid is opaque and flavorful, about 30 minutes.
• When ready to serve, bring soup base to a boil over medium-high heat. Add cooked potatoes, reduce heat to medium, and simmer. When potatoes are heated through, gently add the fish and the clams, nestling them in the broth. Cover the pot and simmer until clams open and fish is opaque and cooked through, 7 to 9 minutes. Add cream and pepper and bring to a simmer again. Season to taste with salt and pepper. Garnish chowder with parsley and serve with crusty bread.

BEEF AND BACON CHOWDER

Steps:

• In a large pot, cook beef and onion over medium heat until done drain.
• Add the cream,cheese, potatoes, soup, carrots, salt, pepper and bacon .
• Cook over low heat about 10 minutes stirring occasionally.

CORN-BACON CHOWDER

Steps:

• Place potatoes in a large pot with enough water to cover. Bring to a boil, and cook until tender, about 10 minutes; drain.
• Meanwhile, place bacon in a large deep skillet. Cook over medium-high heat until evenly browned. Drain, crumble, and set aside until potatoes are done.
• Add the bacon, potato soup, mushroom soup, corn, milk, and curry powder to the potato pot, and simmer over medium heat at least 15 minutes, stirring often. Season to taste with salt and pepper, and serve.

SCALLOP AND BACON CHOWDER

Steps:

• Blend parsley, oil, and salt in blender until smooth. Pour into small bowl. (Parsley oil can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Cook bacon in heavy large pot over medium-high heat until crisp and brown. Using slotted spoon, transfer bacon to paper towels to drain. Pour off all but 3 tablespoons drippings from pot. Add leeks, garlic, and thyme to pot and sauté until leeks begin to soften, about 3 minutes. Add corn and sauté 2 minutes. Add potatoes, clam juice, and cream; bring to boil. Reduce heat and simmer until potatoes are tender, about 10 minutes. Add scallops and bacon and simmer until scallops are just opaque in center, about 5 minutes. Season to taste with salt and pepper. Ladle chowder into bowls. Drizzle 1 teaspoon parsley oil atop chowder in each bowl and serve.