BEEF AND BACON CHOWDER
Crockpot dinners are a must in our family, at least a few nights a week. This chowder was a nice change from "clam chowder". It's very rich. Serving it with bread would have been smarter. Also, I cooked the bacon, and added it at the same time as everything else instead of waiting till the end of the cook time like the...
Provided by Larisa Calloway
Categories Chowders
Time 4h20m
Number Of Ingredients 9
Steps:
- 1. cook beef, celery, and onion. drain.
- 2. mix in crockpot: milk, potatoes, soup, carrots, salt and pepper. add beef/celery/onion mix.
- 3. **you can add bacon at beginning of cook time, or at the end of cook time if you want crispier bacon.
- 4. cook on low 6 hours high 3-4 hours
BACON-CHEESEBURGER CHOWDER
The taste of a good bacon cheeseburger is hard to beat until you try this cheeseburger chowder! It's hearty, convenient and family-friendly. -Kristin Stone, Little Elm, Texas
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings (2 quarts).
Number Of Ingredients 11
Steps:
- In a 6-qt. stockpot, cook beef, onion and pepper over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking beef into crumbles; drain. Add garlic to beef mixture; cook 1 minute longer. Stir in flour until blended., Gradually stir in milk. Add potatoes, water and bouillon; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., Add cheese; stir until melted. Sprinkle servings with bacon.
Nutrition Facts : Calories 473 calories, Fat 27g fat (14g saturated fat), Cholesterol 115mg cholesterol, Sodium 1047mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein.
BEEF AND BACON CHOWDER
A delicious meaty soup with lots of flavor. This is a dinner chowder - it's great with oven toasted buttered french bread. Wonderful for fall and winter evenings and it is even better reheated!
Provided by Meghan Williams
Categories Chowders
Time 35m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Start cooking the bacon (skillet).
- Brown the ground beef in another skillet with the seasonings.
- Use a spatula to break the meat into small pieces as it browns.
- After the beef is fully cooked, drain the meat leaving it in the skillet.
- Add one full can of French Onion, then drain part of the broth from the second can emptying the remaining broth and the onions into the skillet with the beef.
- Simmer on med-low until ready to combine it.
- Once the bacon is fully cooked (not over cooked though), set it aside to drain and cool enough to handle.
- In a kettle, combine the 3 cans of Cream of Potato and the 4 cups hot milk over med to med-high heat.
- Pour the contents of the beef skillet into the kettle.
- Cut the bacon into small bite-sized pieces and add them to the kettle as well.
- Enjoy!
Nutrition Facts : Calories 400.7, Fat 25.5, SaturatedFat 9.6, Cholesterol 105, Sodium 1505.2, Carbohydrate 17.2, Fiber 0.8, Sugar 3.9, Protein 25.8
BEEF AND BACON CHOWDER
Make and share this Beef and Bacon Chowder recipe from Food.com.
Provided by Cookin In Texas
Categories Chowders
Time 35m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, cook beef and onion over medium heat until done drain.
- Add the cream,cheese, potatoes, soup, carrots, salt, pepper and bacon .
- Cook over low heat about 10 minutes stirring occasionally.
Nutrition Facts : Calories 714.2, Fat 62.1, SaturatedFat 29.9, Cholesterol 173.8, Sodium 860.6, Carbohydrate 20.4, Fiber 2, Sugar 2.8, Protein 19.6
BEEF, BACON AND BLUES WRAP
Pondering what to pack for a picnic? Wrap up the main course with beef, bacon and blues sandwiches.
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 10
Number Of Ingredients 10
Steps:
- Let cracker breads come to room temperature as directed on package. Meanwhile, mix cream cheese, blue cheese, milk, bacon, chives and pepper.
- Spread half of cream cheese mixture evenly over 1 cracker bread. Layer half of roast beef, salad greens and tomatoes (in that order) on cracker bread, leaving 4 inches at one side covered only with cream cheese mixture. Beginning at side covered with fillings, roll up tightly. Repeat with remaining cracker bread, cream cheese mixture and fillings.
- For uniform-size slices, cut ends without fillings from each roll (about 1 inch from each end). Cut remaining portion of each roll into 5 slices. Serve immediately, or wrap securely with plastic wrap and refrigerate no longer than 24 hours.
Nutrition Facts : Calories 280, Carbohydrate 13 g, Cholesterol 75 mg, Fat 1, Fiber 1 g, Protein 22 g, SaturatedFat 9 g, ServingSize 1 Sandwich, Sodium 460 mg
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- Preheat oven to 300°. Open bottle of wine and pour yourself a glass, then proceed with prepping your meat and vegetables. You’re going to do some very light butchery—fear not! It’s easy. Place 2½ lb. beef on a cutting board and cut into 2" cubes. It’s all good if they’re not perfect, just try to cut them in relatively evenly-sized pieces so they will cook at the same rate. Transfer beef to a large bowl, season with 1 tsp. pepper and 1 Tbsp. kosher salt, and toss to coat.
- Cut 8 oz. bacon crosswise into 1" pieces. Transfer to a large Dutch oven. Set on stove (but don’t turn it on yet).
- Clean your cutting board or flip it over so you don’t contaminate your vegetables with meat stuff. Time to do some veg prep! Cut root ends off 3 onions, then cut each onion in half through the cut ends. Remove and discard peels, then cut each in half again (you should have 12 quarters total). Transfer to a medium bowl.
- Scrub 3 carrots, then peel. Cut off and discard tops. Cut carrots in half diagonally. If the top halves of carrots are particularly thick, cut those in half lengthwise. Transfer carrots to another medium bowl.
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