Monday, December 12, 2011

Potato Bacon Chowder

What’s better on these cold winter days than a hearty pot of potato soup? My mom used to make this all the time, but her recipe was always watery, which I never cared for. So I tweek it a bit, and made it this way instead.. I made a double batch, and between the three of us here at the house, it literally lasted four days, then was gone. Good stuff, and again, simple to make.





2 cups peeled, cubed potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 tablespoon chopped garlic
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


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, garlic, 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. You can add some finely chopped chives, and grated cheese to the top as well. This truly brings out the flavours!

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