“A really simple version of chicken chowder that doesn't require too much effort and NO milk! I like to serve this with some oyster crackers for a nice winter's meal!”

Ingredients Nutrition

  • 3 slices bacon (ready-to-serve Oscar Meyer bacon is handy for this!)
  • 1 (4 ounce) can mushrooms, pre-sliced & drained
  • 12 medium yellow onion, chopped
  • 18 teaspoon ground thyme
  • 1 (10 ounce) can cream of celery soup (can substitute 98% fat free version)
  • 10 ounces water (1 soup can's worth)
  • 1 (10 ounce) can condensed chicken vegetable soup (can substitute low sodium version)
  • 1 (8 ounce) can whole kernel corn (Del Monte preferred)
  • 0.5 (8 ounce) can low-sodium tomatoes, chopped
  • 1 12 cups cooked chicken breasts, diced
  • black pepper, to taste


  1. In a dutch oven, cook the bacon until crispy; remove, drain on paper towel and crumble.
  2. Reserve 2 tbsp of the fat in the dutch oven and drain off the rest.
  3. In the reserved fat, in the dutch oven, saute the mushrooms, onions and thyme until the onion is translucent/tender.
  4. Return the bacon to the dutch oven and add all the other ingredients and pepper to taste.
  5. Heat until piping hot and serve.

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