Thursday, March 6, 2008

Hearty Potato Chowder

This is from a ward cookbook, submitted by Shelley Tanner....
This soup is so good that you'll want to lick your bowl when you finish. I figured with all the snow today that I should post my favorite, soul and body warming recipe.

Hearty Bacon Potato Chowder

5 slices bacon, cut into 1 inch pieces
6 medium red potatoes, cubed
2 medium onions, chopped (1 cup)
1 cup sour cream
1 1/4 cups milk
1 can cream of chicken soup
1 can corn, drained and rinsed
1/4 tsp dried thyme leaves
1/4 tsp pepper

In a saucepan, cook bacon over medium heat, stirring occasionally, for 5 minutes. Add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add all remaining ingredients. Continue cooking, stirring until heated through (10 to 20 minutes).

Tips: Cooking the bacon until crispy will help keep it from getting soggy in the soup later on. Any potato is fine, red is what I usually use.

Please try! This is soooooooo yummy. The picture doesn't do it justice.