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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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


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

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About Bacon Potato Chowder

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

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