The Pioneer Woman Tasty Kitchen
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Chicken & Vegetable Chowder

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Level: Easy

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Description

A delicious, creamy soup that’s perfect for cold winter nights.

Ingredients

  • 3 slices Bacon, Chopped Into 1/2" Pieces
  • 1 whole Onion, Chopped
  • 3 Tablespoons All-purpose Flour
  • 2 cans 14 Oz. Cans, Chicken Broth
  • 2 cans (15 Oz Cans) Mixed Vegetables, Drained
  • 1 can (15 Oz.) Whole Kernel Corn, Drained
  • ½ cups Fat-free Half-and-half
  • 2 cups Chopped Cooked Chicken
  • ½ teaspoons Salt
  • ¼ teaspoons Black Pepper

Preparation

Cook bacon in a Dutch oven over medium-high heat about 10 minutes, or until crisp. Set aside on paper towels, leaving the bacon grease in the pan. Add onion and saute 5 minutes or until tender. Stir in flour; then whisk in chicken broth until smooth. Bring mixture to a boil; reduce heat and simmer 10 minutes or until thickened. Stir in canned vegetables and remaining ingredients; cook until thoroughly heated. Top each single serving with the crisp bacon; serve immediately.

Note: You can also use other vegetables that are your favorites in this chowder. Sometimes if I am out of the canned vegetables, I will use canned potatoes in their place. That is actually my family’s favorite version of this chowder.

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