Potato and Bacon Chowder
8 slices cut up bacon
1 cup chopped onion
2 cups cubed potatoes
1 cup water
1 can cream of chicken soup
1 cup sour cream
13/4 cup milk
dash of pepper
1 tablespoon parsley
1/2 teaspoon dried thyme leaves
Fry bacon until crisp in a Dutch oven. Add onion and cook for 2-3 minutes.
Pour off bacon drippings. Add potatoes and water. Bring to a boil, cover and
simmer 10 minutes until potatoes are tender. Reduce heat and stir in soup and
sour cream and seasonings. Add milk gradually and heat to serving temperature.
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