Bacon Potato Chowder

Bacon Potato Chowder Recipe

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Claudia McClaran


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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Stove Top


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

How to Make Bacon Potato Chowder


  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.

Printable Recipe Card

About Bacon Potato Chowder

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

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