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.