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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

POTATO BACON CHOWDER Recipe

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This recipe for POTATO BACON CHOWDER is from The Adams Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. cubed peeled potatoes
1 c. water
8 bacon strips (I use bacon bits)
1/2 c. chopped onion
1/2 c. chopped celery
1 - 10 3/4 oz. can cream of chicken soup, undiluted
1 3/4 c. milk
1 cup sour cream
1/2 tsp. salt
Dash of pepper
1 Tbsp. minced fresh parsley (optional) (I used dried parsley)
Directions:
Directions:
In a large saucepan, cover and cook potatoes in 1 cup water until tender. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, sauté onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil). Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon. NOTE: I put all the ingredients in a slow cooker and set temperature at very low heat and heated for three hours. I added about 1/4 cup shredded cheese just before serving or you could top each serving with a little cheese. Excellent soup!

 

 

 

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