Potato Bacon Chowder

 

Photo and recipe by Taste of Home

Ingredients
2 cups potatoes, cubed
1 cup water
8 bacon strips, crushed
1 cup onion, chopped
1/2 cup celery, chopped
1 can cream of chicken soup
1 3/4 cups milk
1 cup sour cream
1/2 teaspoon salt
pepper
1 tablespoon fresh parsley, minced

Notes / Directions
In a covered 3-qt. saucepan, cook potatoes in water until tender. 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. 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.

~ Rachel