Beefy Bacon Chowder Recipes

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.

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.

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!

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.

Steps:

• Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
• In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
• Add potatoes, water, bouillon cubes to pot.
• Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
• Mix flour with a small amount of evaporated milk, making a paste.
• Gradually stir in remaining milk.
• Add to potato mixture.
• Cook over medium heat until mixture comes to a boil and thickens.
• Stir often to ensure the soup doesn't burn on the bottom of the pot.

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.

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.

Steps:

• Sauté 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 2 tablespoons drippings from pot. Add potato, onion, celery, and bay leaves to pot. Sauté over medium-high heat until vegetables begin to soften, about 5 minutes. Add milk, frozen corn kernels, creamed corn, and vegetable broth and bring to boil. Reduce heat to medium-low. Cover and simmer chowder until potato is tender, about 15 minutes. Add celery leaves, 1/4 teaspoon hot pepper sauce, and bacon. Simmer chowder uncovered until flavors blend, about 5 minutes. Season with salt and pepper and more hot pepper sauce, if desired.