ST. PATRICKS DAY (30)
BAKING FAVORITES (22)
|EVERY FEW MINUTES|
4 slices bacon
1 (1 lb.) can diced carrots
1 tbsp. grated onion
1/4 c. finely diced celery
2 c. chicken broth
Cook bacon according to instructions. Crumble and reserve. Place carrots, including liquid from can, in a 2 quart oven proof bowl. Add remaining ingredients and stir well.
Cook for about 3 1/2 minutes, or until piping hot. Stir in crumbled bacon before serving. 5-6 servings.
NOTE: Three hard cooked eggs peeled and chopped may be added to the chowder along with the bacon if desired.
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