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Potato Bacon Chowder is officially a family favorite, shared with me by my sister Carolyn. It’s a quick fix for a weeknight meal and GREAT as leftovers. Need I say more?

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POTATO BACON CHOWDER

8 slices bacon (cut in 1 inch pieces)
1/2 cup onion, chopped
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1/2 cup sour cream
1 3/4 cups milk
1/2 teaspoon salt
dash of pepper
2 tablespoons parsley (chopped)

  • Fry bacon until crisp in a 3 quart saucepan; add onion and saute 2 to 3 minutes. Pour off fat.
  • Add potatoes and water. Bring to boil; cover and simmer 10 to 15 minutes or until potatoes are tender.

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  • Stir in soup and sour cream; gradually add milk.
  • Add salt, pepper and parsley.
  • Heat to serving temperature. Do not boil.
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