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Chicken and Vegetable Chowder


Chicken and Vegetable Chowder
0.0/5 rating (0 votes)

  • 8 slices bacon, cut into pieces
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups half-and-half
  • 2 (14 1/2 ounce) cans chicken broth
  • 2 cups diced, cooked chicken
  • 1 1/2 cups Hungry Jack® Mashed Potatoes, flakes
  • 1 (1 pound) package frozen whole kernel corn
  • 1 (14 ounce) package frozen broccoli florets
  • 1/4 teaspoon dried thyme leaves
  • Directions

    1. Cook bacon in Dutch oven over medium heat until crisp. Remove bacon and drain strips on paper towels.
    2. 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.
    3. Stir in bacon and all remaining ingredients. Cook over medium heat 15 to 20 minutes or until thoroughly heated, stirring occasionally.

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