24 February 2016

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

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