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Potato Bacon Chowder

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 6 servings.
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

Ingredients

  • 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 sour cream
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 tablespoon minced fresh parsley

Directions

  • 1. Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender.
  • 2. Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside.
  • 3. 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).
  • 4. Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

Nutrition Facts

1 cup: 389 calories, 29g fat (13g saturated fat), 59mg cholesterol, 869mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 9g protein.

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