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Mushroom and Bacon Chowder

30 min. | 674 kcal | easy |
Favorite, Family
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1. Setup Chop the onion and parsley. Thinly slice the celery and mushrooms. Cut the potatoes into small cubes. Thinly slice the bacon.
2. Cook the bacon Place the bacon in a large pot and heat over medium-high heat. Cook 5-7 minutes until the bacon is cooked. Remove from the pan with a slotted spoon.
3. Cook the vegetables Add the onion, celery and mushrooms to the pot. Cook 3-4 minutes over medium-high heat. Add salt and pepper. Add the potatoes and cook for 1-2 minutes. Add the flour and mix.
4. Add the broth Preheat the oven to 400°F. Add the broth cube, bacon and 3 2P | 5 3P cups of water. Bring to a boil and cook 12-15 minutes over medium heat. Add the cream and cook 4-5 minutes. Adjust the salt and pepper to taste.
5. Bake the croutons Slice the bread into croutons. Place on a baking sheet. Bake in the oven for 8-10 minutes. It's possible to make thinner croutons for kids.
6. Plate your dish Serve the chowder with the croutons and garnish with parsley. Bon appétit!
100 g Cremini Mushrooms
500 g White Potato(es)
0.5 unit Yellow Onion(s)
1 unit Celery
6 unit Bacon
1 unit Chicken Broth Cube(s)
120 ml Cream 15%
30 ml All-Purpose Flour
1 unit Fresh Italian Parsley
1 unit Ciabatta Bread
What you need pot, sheet pan, bowl
674 kcal
% daily value
% daily value
carbohydrate 70g
fat 36g
cholesterol 70mg
fiber 9g
protein 20g
saturated 14g
sodium 717mg
sugar 11g
trans 0g