potato bacon chowder

Potato Bacon Chowder
SUBMITTED BY: Jacque Manning "This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table. --Jacque Manning, Burbank, South Dakota"

10 Min
COOK TIME
20 Min
READY IN
30 Min
SERVINGS (Help)

US
METRIC
INGREDIENTS
2 cups peeled, cubed potatoes
1 cup water
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

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.