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Potato Bacon Chowder Recipe

Photo by: Taste of Home

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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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6 Servings
Prep/Total Time: 30 min.

Ingredients

2 cups cubed peeled potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups milk
1 cup (8 ounces) sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Directions

Place potatoes in a small saucepan and cover with 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.

Nutrition Facts: 1 serving (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.

Potato Bacon Chowder published in Backyard Living January/February 2005, p57