Sunday, October 10, 2010

Bacon Lover's Potato Chowder

Mmmmm....bacon.  If there was ever any inclination on my part towards becoming a vegetarian, I would fail miserably at the first whiff of bacon that passed my olfactory senses.  Bacon is awesome. 

This is a recipe I made at some point last year, but tweaked this time around for a friend.  She wanted something with more substance.  More oomph.  Oomph, this has.  And bacon.  I'd suppose that you could make this with ham instead of bacon, sauteing the onions and celery in vegetable oil instead.  I'd suppose as well you could omit the meat entirely.  But there is no good reason for that, now is there?

This made enough for 4 adults and 4 kids for dinner, plus leftovers for lunch the next day. 

Bacon Lover's Potato Chowder
- 4 large (baker sized) potatoes, peeled and cubed with some pieces larger
- 3 cups chicken broth
- 1 lb bacon, cut into small pieces
- 2 medium onions, diced
- 1 cup corn
- 2 stalks celery, diced
- 2 cans cream of chicken soup
- 2 cups light sour cream
- 3 cups skim milk
- 1/2 tsp salt
- 1/4 tsp pepper
- for garnish: parsley, minced green onion, shredded cheddar cheese, sour cream, reserved bacon pieces

In large stockpot, cook potatoes and corn in chicken broth until soft.  Fry bacon in a skillet while the potatoes are simmering, then remove from pan and drain, leaving drippings in pan.  Saute onions and celery in bacon drippings until onions are transparent, then add all to stockpot.  Mix in condensed soup (undiluted), sour cream and milk and all but 1/2 cup of the bacon.  Stir and heat on low.  Add salt and pepper to taste.  Heat soup on low for an hour, making sure it doesn't ever boil. 

Garnish with parsley, and top with baked potato fixings. 


  1. I made mine the other day...I think it is almost the same as yours...but I didn't have bacon (which I normally use), so I used Spam and before you ask why I have spam on hand...well I'm married to a Korean who likes to put it in Raman and Mabu chinese sauce with tofu....and actually it is quite yummy and salty.And instead of corn kernals I use a can of creamed corn with a can of cream of chicken soup to make it even creamier. Then I don't need the sour cream...but I usually add some 0% greek yogurt. Always yummy:) Love your pics...

  2. Thanks Kelly! You are a rockstar!!!

    I am going to make it this week! So excited :)


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