Recipe: Chicken and Vegetable Chowder (using mashed potato flakes)
SoupsCHICKEN AND VEGETABLE CHOWDER
8 slices bacon, cut into pieces*
1 medium onion, chopped
2 garlic cloves, minced
4 cups half and half**
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
1 1/2 cups mashed potato flakes***
1 (1 pound) package frozen corn
1 (14 ounce) package broccoli florets
1/4 teaspoon dried thyme leaves
Cook bacon in Dutch oven over medium heat until crisp. Remove bacon from Dutch oven; drain on paper towels.
Reserve 2 tablespoons bacon drippings in Dutch oven. Add onion and garlic; cook and stir 4 to 6 minutes or until onion is crisp-tender.
Stir in bacon and all remaining ingredients. Cook over medium heat for 15 to 20 minutes or until thoroughly heated, stirring occasionally.
*If desired, cook a few extra strips of bacon when you prepare the bacon for the soup. Crumble the extra bacon and set it aside. Just before serving the chowder, garnish it with the bacon bits.
**For a lower-fat version of this soup, substitute milk for the half and half and save about 11 grams of fat per serving.
***To measure potato flakes, lightly pour them into a measuring cup placed on a piece of waxed paper. With the straight edge of a knife, level off the cup. Return extra flakes to the box.
Makes 8 servings
Source: Recipe booklet: Soup and Crock-Pot Meals, Pillsbury Classic Cookbooks, February 2000
8 slices bacon, cut into pieces*
1 medium onion, chopped
2 garlic cloves, minced
4 cups half and half**
2 cans (14 1/2 ounces each) ready-to-serve chicken broth
1 1/2 cups mashed potato flakes***
1 (1 pound) package frozen corn
1 (14 ounce) package broccoli florets
1/4 teaspoon dried thyme leaves
Cook bacon in Dutch oven over medium heat until crisp. Remove bacon from Dutch oven; drain on paper towels.
Reserve 2 tablespoons bacon drippings in Dutch oven. Add onion and garlic; cook and stir 4 to 6 minutes or until onion is crisp-tender.
Stir in bacon and all remaining ingredients. Cook over medium heat for 15 to 20 minutes or until thoroughly heated, stirring occasionally.
*If desired, cook a few extra strips of bacon when you prepare the bacon for the soup. Crumble the extra bacon and set it aside. Just before serving the chowder, garnish it with the bacon bits.
**For a lower-fat version of this soup, substitute milk for the half and half and save about 11 grams of fat per serving.
***To measure potato flakes, lightly pour them into a measuring cup placed on a piece of waxed paper. With the straight edge of a knife, level off the cup. Return extra flakes to the box.
Makes 8 servings
Source: Recipe booklet: Soup and Crock-Pot Meals, Pillsbury Classic Cookbooks, February 2000
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