Bacon chicken chowder
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | slices | Bacon -- diced |
| 1 | tablespoon | Oil |
| 1 | medium | Onion -- finely chopped |
| 1 | Rib celery -- finely chopd | |
| 2 | 14 1/2 oz. | |
| 13 | ounces | Can |
| ½ | x | 20 oz. |
| Carrots | ||
| 2 | cups | Cut-up cooked chicken |
| ¼ | cup | Chopped parsley |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| can | Chicken broth | |
| Evaporated skim milk | ||
| Bag frozen potatoes and | ||
Directions
In a wok, cook bacon over Medium-High heat until crisp, 3-4 minutes. Remove bacon to paper towels. Drain off fat from wok. In same wok, heat oil over Medium-High heat. Add onion and celery. Cook, stiring until softened, 3-5 minutes. Return bacon to wok. Add chicken broth, evaporated milk, potatoes and carrots and 1 cup water. Bring to a boil. Reduce heat to Medium-Low and cook until potatoes and carrots are tender, 12-15 minutes. Add chicken, parsley, salt and pepper. Cook for 5 minutes.
Recipe By : 365 Ways to Wok/Bobb1744 File