Directions
Prep Time
20 minutes
Cook Time
25 minutes
Ready in
45 minutes
- In a 4-quart Dutch oven, cook bacon over medium heat until crisp. Transfer to a plate lined with paper towels; reserve pan drippings. Crumble bacon; set aside.
- Add chicken to drippings in pot; cook 4 to 6 minutes or until no longer pink, stirring occasionally. Remove from pot. Add celery and onion to pot. Cook 5 minutes or until tender, stirring occasionally.
- Stir in paprika, and salt and black pepper to taste. Add potatoes, half-and-half, corn and peas. Cook and stir over medium-low heat until heated through. Return chicken to pot; heat through. To serve, spoon into individual bowls and top with crumbled bacon.
Nutritional Information
Serving Size
1
Per Serving
Calories 402, Calories Fat 182, Total Fat 20g, Saturated Fat 9g, Cholesterol 84mg, Sodium 632mg, Carbohydrate 31g, Protein 23g
Serving Size | 1 |
Calories | 402 |
Calories Fat | 182 |
Calories (fat) extra | 45 |
Total Fat | 20g |
Total Fat (extra) | 31 |
Saturated Fat | 9g |
Saturated Fat (extra) | 49 |
Trans Fat | 0g |
Cholesterol | 84mg |
Cholesterol (extra) | 28 |
Sodium | 632mg |
Sodium (extra) | 26 |
Potassium | 599mg |
Carbohydrate | 31g |
Carbohydrate (extra) | 11 |
Fiber | 2g |
Fiber (extra) | 11 |
Sugars | 8g |
Protein | 23g |
Omega3 | 0g |
Vitamin A | 932IU |
Vitamin A (extra) | 19 |
Vitamin C | 9mg |
Vitamin C (extra) | 16 |
Iron | 1mg |
Iron (extra) | 7 |