Crock Pot Sausage Bacon Mushroom Chowder

Crock Pot Sausage Bacon Mushroom Chowder
Source: http://yourlighterside.com/2013/04/crock-pot-sausage-bacon-mushroom-chowder

Yield: 14 servings

4 cups organic chicken broth
2 cups heavy white cream
2 cups sliced, raw mushrooms
2 cups cooked ground sausage
6 cooked, drained, crumbled bacon slices
1 cup diced daikon radish or 1 small can chopped water chestnuts (about 6 ounces)
1/2 cup chopped onion
½ cup chopped red bell pepper
1/2 cup Parmesan cheese
1 Tbsp dried parsley
1 tsp garlic powder
1 tsp salt
1 tsp pepper
½ tsp thyme

Add all ingredients to a 4 quart crock pot. Cook for 4-6 hours on low, or until soup is slightly thicker and frothy. Please note the soup continues to thicken as it cools, so don’t panic if it still seems thin…

Make sure not to overcook or cook at too high a heat or the cream will separate. Keep it low and not too slow.

Servings	Calories	Fat	Carbs	Fiber	Protein
14	316	28	4	1	14

 

Amount	Measure	Ingredient	Class
4	cup	broth, chicken	canned
2	cup	heavy cream	dairy
2	cup	mushrooms, sliced	produce
2	cup	sausage, bulk	meat
6	slices	bacon	meat
6	oz	water chestnuts	canned
1/2	cup	onion	produce
1/2	cup	bell pepper, red	produce
1/2	cup	cheese, parmesan	dairy
1	Tbsp	parsley, dry	spices
1	tsp	garlic powder	spices
1/2	tsp	thyme	spices