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Even though it is Spring and the weather has started to warm up, there is still the occasional cool day.  Those evenings are when it is still nice to snuggle down with a comforting bowl of hot soup.  Not the mamby-pamby kind of soup, but the rich, hearty kind that makes you feel like you’ve had a meal!

This Potato Bacon Chowder recipe came from Barbara, the same friend who also shared the Country Hash Brown and Ham Casserole recipe with us.  If you tried that and thought it was good, you’ll like this — and it’s easy and fast!

POTATO BACON CHOWDER

Ingredients:

  • 8 slices bacon, cut
  • 1 cup chopped onion
  • 2 cups cubed potatoes
  • 1 cup water
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1-3/4 cup milk
  • 1/2 teaspoon salt
  • 2 tablespoons parsley
  • Dash pepper

Directions:

Fry bacon, add onion and saute’ 2-3 minutes.  Pour off fat.  Add potatoes and water.  

Bring to boil; cover and simmer 10-15 minutes until potatoes are tender.  Stir in soup and sour cream.

Gradually add milk.  Add salt, pepper and parsley.

Continue heating for a few minutes to allow flavors to mix.

Tips:

When I cut my bacon I cut each slice into eighths, but it can be cut bigger or smaller depending on how much you like it dispersed into the soup.

Since I used dried parsley, I used about 1 or 1-1/2 tablespoons rather than the whole 2 the recipe calls for, but again, it’s a matter of taste preference.

This goes together so quickly and easily, and is a really tasty comfort food!  Here’s hoping your warm weather is here to stay for a while, but if you get a few more cool evenings, you might enjoy whipping some of this up!

Here is a more copy friendly version of the recipe:

Potato Bacon Chowder

Ingredients:

  • 8 slices bacon, cut
  • 1 cup chopped onion
  • 2 cups cubed potatoes
  • 1 cup water
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1-3/4 cup milk
  • 1/2 teaspoon salt
  • 2 tablespoons parsley
  • Dash pepper

Directions:

Fry bacon, add onion and saute’ 2-3 minutes.  Pour off fat.  Add potatoes and water.  Bring to boil; cover and simmer 10-15 minutes until potatoes are tender.  Stir in soup and sour cream.  Gradually add milk.  Add salt, pepper and parsley.  Continue heating for a few minutes to allow flavors to mix.

Hope you are enjoying your Spring so far!

Just a couple more pictures sent from Frank’s daughter of Becca and Steven taking Precious Baby for her first trip to the zoo.  It’s tough to be a proud grandparent — we just don’t shut-up about our kids and grandkids, lol!

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Becca and Steven take Precious Baby on her very first zoo trip