Hearty Bacon and Potato Chowder
(Kerry’s recipe)
8 Slices of bacon cut into 1″ pieces
2 cups (6 med) Cubed new red potatoes
1 cup (2 med) Chopped onions
1 cup Dairy sour cream
11/4cup Milk
1 can (284 ml) Condensed cream of chicken soup
1 can (199 ml) Whole kernal corn, drained
Salt and Pepper (you can also add 1/4 tsp of Thyme leaves, but I don’t)
In a big saucepan cook bacon till crispy; add potatoes and onions and cook, stirring occasionally, till potatoes are tender. Add remaining ingredients, stir well and continue cooking till heated through. Reserve some bacon and corn to sprinkle on top before you serve.
P.S. Goes well with corn bread!!
Heather's Fowl Mouthed Kitchen 