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Potato Bacon Chowder

 Potato Bacon Chowder
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
6 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.

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Potato Bacon Chowder (continued)

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.