Bacon Potato Chowder Recipe

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Bacon Potato Chowder

Claudia McClaran

By
@cjmcclaran

Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Great Aunt Christine Massey.


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Serves:

6

Method:

Stove Top

Ingredients

8 slice
bacon, cut up
1 c
chopped onion
1 c
chopped celery
3 to 4 medium
potatoes
1 c
chicken broth
black pepper
parsley
salt
1 can(s)
(10 1/2 oz size) cream of mushroom soup
1/2 c
sour cream
1 1/2 c
milk

Directions Step-By-Step

1
Cook bacon, onion and celery in Dutch oven until bacon is brown and onion and celery are transparent. Pour off drippings.
2
Dice potatoes. Add to Dutch oven with broth, salt and pepper.
3
Cover and simmer 20 minutes or until potatoes are tender.
4
Stir in soup, sour cream and milk. Sprinkle in parsley. Heat through. Serves 6. Hearty and delicious.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American