Chicken & Vegetable Chowder

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.