Print Options

 
 
 Print
Bacon Potato Chowder Recipe

Bacon Potato Chowder Recipe

This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.
TOTAL TIME: Prep: 30 min. Cook: 40 min. YIELD:12-14 servings

Ingredients

  • 12 bacon strips, diced
  • 2 medium onions, chopped
  • 6 celery ribs, sliced
  • 12 medium potatoes, peeled and cubed
  • 1/3 cup butter
  • 1 cup all-purpose flour
  • 8 cups milk
  • 2 medium carrots, shredded
  • 1 tablespoon salt
  • 1 teaspoon pepper

Directions

  • 1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain.
  • 2. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  • 3. Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon. Yield: 12-14 servings.

Nutritional Facts

1 serving (1 cup) equals 386 calories, 20 g fat (10 g saturated fat), 44 mg cholesterol, 782 mg sodium, 42 g carbohydrate, 3 g fiber, 10 g protein.