Bacon Potato Chowder

Now that the weather is turning cooler, I am excited to share some of my favorite soup recipes.  This chowder is from an old cookbook that I received from my wonderful friend Katie Luby.  It has been a staple at our house for years. 

Bacon Potato Chowder

From : Treasury of Country Recipes

 

 

8 oz carton sour cream

11/4 cup milk
1 can cream of chicken soup

¼ tsp pepper

¼ tsp thyme leaves

 2-3 TBL sugar

 

 

8 slices of bacon, cut into 1” pieces

2 cups cubed new red potatoes

1 cup onion – chopped

 

8 oz can whole kernel corn, drained

 

 

In a 3-quart sauce pan, blend and heat cream of chicken soup, milk, sour cream and spices.   Heat on low. 

 

 

Meanwhile, in a skillet, cook bacon until 3/4 cooked.  

 

 

Remove bacon and add to soup.  To bacon grease,  add potato and onion. 

 

 

Continue cooking, stirring occasionally until potatoes are tender (15-20 minutes).  Remove from grease and add to soup.  Add corn.  

Continue cooking, stirring occasionally until heated through (10-12 minutes)

 

 Serve with some awesome bread!