Tuesday, September 30, 2008

Hearty Bacon Potato Chowder

3 Slices Bacon, cut into 1 inch pieces
6 Medium Red Potatoes, cubed
2 Medium Onions, chopped (1 c)
1 c. Sour Cream
1-1/4 c. Milk
1 can Cream of Chicken Soup
1 can Corn, drained
1/4 tsp. Dried Thyme leaves
1/4 tsp Pepper

In 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 12 minutes).

Tips: Cooking the bacon until crispy will help keep it from getting soggy in the soup later on. Red potatoes are great, but any potato is fine. 

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