This soup is warm, homey and soul-satisfying. It's also fast, easy and cheap to make! That's a win, win, win for me! Make some the next time a cold day comes your way.
Potato Bacon Chowder
Serves 6
2 1/2 c. cubed potatoes
8 strips bacon
1 c. chopped onion
1 3/4 c. milk
1 can cream of chicken soup
1 c. sour cream
1 can corn, drained
1 1/2 t. dried parsley
1 1/2 t. salt
1/4 t. pepper
Place bacon in a large frying pan and cook until crisp; chop. Add onion to drippings and saute until translucent. Set aside bacon and onion. Place cubed potatoes in a stock pot and cover with water. Bring to a boil and cook until potatoes are tender. When tender, drain most of the water leaving just enough to barely cover potatoes. Add bacon and onion to potatoes. Gradually stir in milk, soup, sour cream, corn, parsley, salt and pepper. Bring to serving temperature over low heat but don't boil.
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