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Potato Bacon Chowder

Total Time

Prep/Total Time: 30 min.

Makes

6 servings

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
Potato Bacon Chowder Recipe photo by Taste of Home

Ingredients

  • 1 pound potatoes, peeled and cubed (about 2 medium)
  • 1 cup water
  • 8 bacon strips
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1-3/4 cups whole milk
  • 1 cup sour cream
  • 1/2 teaspoon salt
  • Dash pepper
  • 1 tablespoon minced fresh parsley

Directions

  1. Place potatoes in a small saucepan and cover with the 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.

Nutrition Facts

1 cup: 389 calories, 29g fat (13g saturated fat), 59mg cholesterol, 869mg sodium, 21g carbohydrate (7g sugars, 2g fiber), 9g protein.

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