Vegetable Bacon Chowder Recipe

Directions

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.

Nutrition

Amount Per Serving (5 total)

Calories
263 cal
13%

Fat
16.3 g
25%

Carbs
21 g
7%

Based on a 2,000 calorie diet

Reviews (5)

Rate This Recipe

sonsfan

Aug. 12, 2007

"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...." See more 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

Aug. 4, 2004

"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 wel..." See morel instead of dill, or just use seasoned salt."

DAMANSGAL624

Oct. 27, 2005

"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 seas..." See moreon salt or dill & oregano."

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