vegetable-bacon-chowder

Vegetable Bacon Chowder

5 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    30 m
  • Ready In

    45 m
sal
Recipe by  sal

“This is a delicious creamy vegetable soup with bacon.”

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Ingredients

Adjust Servings

Original recipe yields 5 servings

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Directions

  1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
  2. 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.

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Reviews (5)

Rate This Recipe
sonsfan
8

sonsfan

I had a head of red cabbage to use up and wasn't interested in making a slaw, so this recipe fit the bill perfectly. I made a couple changes, based on what I had. I subbed frozen corn for the beans. I added some chopped onions. I used chix stock instead of water (to enhance the flavor). The soup never thickened to a chowdery consistency, but maybe b/c I used skim milk. The purple coloring was very odd, but the soup tasted very good. Some additional garnishes I used were diced scallions and grated cheddar. It was an easy recipe and I would make it again.

BIBLEMOM
5

BIBLEMOM

I used onion instead of celery, and it was quite good. Next time I would omit the green beans and replace them with more potatoes. I also added salt, pepper, and dill. Thyme would probably work well instead of dill, or just use seasoned salt.

DAMANSGAL624
4

DAMANSGAL624

Well, perhaps you are supposed to use pre-shredded red cabbage, but I shredded my own. Is it supposed to be purple? Otherwise it tasted fine, but I would agree that it needed some seasonings like season salt or dill & oregano.

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Nutrition

Amount Per Serving (5 total)

  • Calories
  • 263 cal
  • 13%
  • Fat
  • 16.3 g
  • 25%
  • Carbs
  • 21 g
  • 7%
  • Protein
  • 8.3 g
  • 17%
  • Cholesterol
  • 27 mg
  • 9%
  • Sodium
  • 350 mg
  • 14%

Based on a 2,000 calorie diet

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