Potato Bacon Chowder Recipe
This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table. —Jacque Manning, Burbank, South Dakota
Quick
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings
Ingredients
1 pound potatoes, peeled and cubed (about 2 medium)
1 cup water
8 bacon strips
1 medium onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups whole milk
1 cup (8 ounces) sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley
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Directions
Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).
Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon. Yield: 6 servings.
Nutritional Facts
1 cup equals 389 calories, 29 g fat (13 g saturated fat), 59 mg cholesterol, 869 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.
Originally published as Potato Bacon Chowder in Backyard Living January/February 2005, p57
Beth Layman :)
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Posted by: Beth Layman <blayman38@gmail.com>
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