READY IN 45 mins

Vegetable Bacon Chowder

Read Reviews (5)

"This is a delicious creamy vegetable soup with bacon." — sal

Directions

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
In a stockpot or large saucepan, combine the water, cabbage, carrot, potatoes, celery and green beans. Bring to a boil and let simmer for 20 minutes. Stir together the milk and flour, pour into the soup and mix well. Simmer for another half an hour or until thick. Serve warm with biscuits.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 45 mins

Reviews More Reviews

Aug 12, 2007

I had a head of red cabbage to use up and wasn't interested in making a slaw, so this recipe fit the bill perfectly. I made a couple changes, based on what I had. I subbed frozen corn for the beans. I added some chopped onions. I used chix stock instead of water (to enhance the flavor). The soup never thickened to a chowdery consistency, but maybe b/c I used skim milk. The purple coloring was very odd, but the soup tasted very good. Some additional garnishes I used were diced scallions and grated cheddar. It was an easy recipe and I would make it again.

—sonsfan

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Aug 04, 2004

I used onion instead of celery, and it was quite good. Next time I would omit the green beans and replace them with more potatoes. I also added salt, pepper, and dill. Thyme would probably work well instead of dill, or just use seasoned salt.

—BIBLEMOM

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6 Ratings

Oct 27, 2005

Well, perhaps you are supposed to use pre-shredded red cabbage, but I shredded my own. Is it supposed to be purple? Otherwise it tasted fine, but I would agree that it needed some seasonings like season salt or dill & oregano.

—DAMANSGAL624

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Oct 04, 2010

I loved making this purple soup! I mean, how fun is it to eat purple food?! It definitely needed some modifications, though. I started by cooking an onion is some of the bacon fat, then simmered the soup with 2 bay leaves, garlic salt and loads of black pepper. It tasted good, but still a little flat. I think next time I will start with stock instead of water.

—Karin

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Jan 20, 2009

This was good soup, chowdery and purple! I added onions and used peas instead of the green beans, and used oregano and some garlic powder, and it was flavorful. The cooked cabbage and bacon and onion makes it smell and taste a bit like a loaded hot dog! Different, but I don't think I'll make it again.

—Kimberly

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Nutrition

Calories
263 kcal
13%

Carbohydrates
21 g
7%

Cholesterol
27 mg
9%

Fat
16.3 g
25%

Fiber
4 g
16%

Protein
8.3 g
17%

Sodium
350 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Vegetable Bacon Chowder

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 263
** Calories from Fat: 147

% Daily Value *
** Total Fat 16.3g 25 %
** Saturated Fat 5.7g 28 %
** Cholesterol 27mg 9 %
** Sodium 350mg 14 %
** Potassium 525mg 15 %
** Total Carbohydrates 21g 7 %
** Dietary Fiber 4g 16 %
** Protein 8.3g 17 %
** Sugars 7g
** Vitamin A 102 %
** Vitamin C 60 %
** Calcium 14 %
** Iron 16 %
** Thiamin 26 %
** Niacin 28 %
** Vitamin B6 20 %
** Magnesium 11 %
** Folate 21 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.