HAM AND POTATO CHOWDER RECIPES

Name: Potato Bacon Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings.
Ingredients: 1 pound potatoes, peeled and cubed (about 2 medium); 1 cup water; 8 bacon strips; 1 medium onion, chopped; 1 celery rib, chopped; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1-3/4 cups whole milk; 1 cup sour cream; 1/2 teaspoon salt; Dash pepper; 1 tablespoon minced fresh parsley

POTATO BACON CHOWDER RECIPE: HOW TO MAKE IT

Potato Bacon Chowder Recipe: How to Make It image

This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.—Jacque Manning, Burbank, South Dakota

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound potatoes, peeled and cubed (about 2 medium)
1 cup water
8 bacon strips
1 medium onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups whole milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Steps:

Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

Nutrition Facts : Calories 389 calories, FatContent 29g fat (13g saturated fat), CholesterolContent 59mg cholesterol, SodiumContent 869mg sodium, CarbohydrateContent 21g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 9g protein.

POTATO BACON CHOWDER RECIPE: HOW TO MAKE IT

Potato Bacon Chowder Recipe: How to Make It image

This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.—Jacque Manning, Burbank, South Dakota

Provided by Taste of Home

Categories Lunch

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 11

Ingredients

1 pound potatoes, peeled and cubed (about 2 medium)
1 cup water
8 bacon strips
1 medium onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups whole milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Steps:

Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

More about "ham and potato chowder recipes"

POTATO BACON CHOWDER RECIPE: HOW TO MAKE IT

This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.—Jacque Manning, Burbank, South Dakota
From tasteofhome.com
Reviews 4.1
Total Time 30 minutes
Category Lunch
Calories 389 calories per serving

Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

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