- 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.
View all nutritional information
Calories 402, Calories Fat 182, Total Fat 20g, Saturated Fat 9g, Cholesterol 84mg, Sodium 632mg, Carbohydrate 31g, Protein 23g
|Calories (fat) extra||45|
|Total Fat (extra)||31|
|Saturated Fat (extra)||49|
|Vitamin A (extra)||19|
|Vitamin C (extra)||16|