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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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 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 whole milk |
1 cup (8 ounces) sour cream |
1/2 teaspoon salt |
dash pepper |
1 tablespoon minced fresh parsley |
Directions:
1. 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.
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. Yield: 6 servings.
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