Tuesday, October 6, 2009

Bacon Potato Chowder

Homemade soup without wasting time on roux....so wonderful!  And you can jazz it up however you like, but it's great just the way it is, too.


* 2 cups peeled, cubed potatoes (about 4-5 medium sized potatoes)
* 1 cup water (use chicken broth, if you have it, or through in a bouillon cube)
* 8 bacon strips
* 1 cup chopped onion
* 1/2 cup chopped celery
* 1 (10.75 ounce) can condensed cream of chicken soup, undiluted
* 1 3/4 cups milk
* 1 cup sour cream
* 1/2 teaspoon salt
* Dash pepper
* 1 tablespoon minced fresh parsley (or not...I don't bother)


1. In a covered 3-qt. saucepan, cook potatoes in water until tender.

2. Meanwhile, cook bacon in a skillet until crisp; remove to paper towels to drain. In the same skillet, saute onion and celery in drippings until tender; drain.

3. 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).

4. Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

OPTIONS: I added green peppers and corn to the onion/celery saute, but you could also add carrots, or even broccoli. Also, add a handful of cheese and mix it in at the end. YUMMMMMMMMY!

Serve with some cheese rolls from Walmart to make it true White Trash....that's what I do! :) And a Walmart Bakery Red Velvet Cake for dessert. Seriously.

At least I bought that dressed up in dress pants, dangly earrings, stiletto heels, and a super cute Kathy zebra purse. I may be White Trash, but I do have SOME class.

LOVE it...