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Recipes
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Creamy Potato-Bacon Chowder |
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| Category: | Dinner |
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| Source: | Kristen J. Gough |
| Ingredients: | 6-8 slices of bacon 4 medium-sized potatoes (I prefer red ones, but any variety will do) 1 medium onion 1 1/2 cups milk (or more if you want the chowder thinner) 1 can cream of chicken soup (or mushroom) 1 can of corn 3/4 cup sour cream Salt and pepper to taste Cheddar cheese, grated (optional) |
| Directions: | In the original recipe, you fry the raw, diced potatoes in the bacon until they become tender. After years of trying, I’ve never found that the potatoes get soft enough, so I add another step. Trust me, it’s worth one additional easy-to-clean pan! I’ve streamlined this recipe so that start to finish, your meal should be ready in about 30 minutes. First, add a medium-sized pot of salted water to the stovetop. Peel and dice your potatoes until they’re about the size of a kernel of corn. If you can’t get them that small, don’t worry; just remember that it will take more time for them to cook in the boiling water. The smaller the potato, the faster it'll cook. I boil the potatoes until they’re tender when pierced with a fork. While your potatoes are boiling, dice the onion and cut the bacon into 1/4-inch strips. I usually just cut them with my kitchen scissors. Once your potatoes are halfway cooked (in the other pan), add bacon to a large, heavy-bottomed pan. Cook the bacon until almost crisp; then, add your onions. Keep your eye on the potatoes; drain them once they’re tender. With the bacon cooked through and the onions sauteed until they’re translucent, you’re ready to add the potatoes. Cook those as you would hash browns – stirring frequently and allowing the sides to brown. Add salt and pepper as you saute the potatoes. Add the milk and cream soup to the bacon-potato mixture. Bring to a gentle boil and stir. Drain the corn and then toss it in. Reduce the heat and bring the chowder to a slow simmer. Stir in the sour cream. That’s it! I like to top each serving with shredded cheese. Also, you can make this chowder a day ahead – it reheats beautifully. |
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