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Potato Bacon Chowder

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By: Jacque Manning
"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"

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Ingredients

  • 2 cups peeled, cubed potatoes
  • 1 cup water 8 bacon strips
  • 1 cup chopped onion
  • 1/2 cup chopped celery
  • 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
  • 1 3/4 cups milk
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 tablespoon minced fresh parsley

Details

Servings 6
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

In a covered 3-qt. saucepan, cook potatoes in water until tender. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in 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.

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