Basic Chicken Chowder

Basic Chicken Chowder

• 4 Servings 5 1/2 Cups
• 30 Minutes

• 4 Slices Bacon
• 1 (4 Ounce) Can Mushrooms, Sliced & Drained
• 1/2 Cup yellow onions, Chopped
• 1/8 Teaspoon thyme
• 1 (10 Ounce) Can Cream of celery Soup
• 10 Ounces water (1 Soup Can's Worth)
• 1 (10 Ounce) Can Condensed Chicken Vegetable Soup
• 1 (8 Ounce) Can Whole Kernel corn
• 1/2 Cup Canned tomatoes, Chopped
• 1 1/2 Cups Cooked Chicken, Diced

pepper, to Taste

In a Dutch Oven, Cook The Bacon Until Crispy; Remove, Drain on Paper Towel And Crumble.Reserve 2 Tbsp of The Fat in The Dutch Oven And Drain Off The Rest.In The Reserved Fat, in The Dutch Oven, Saute The Mushrooms, onions And thyme Until The Onion is Translucent/Tender.Return The Bacon to The Dutch Oven And Add All The Other Ingredients And pepper to Taste.Heat Until Piping Hot And Serve

Jenn b Aka Mom2sam And Tiny

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