bacon potato chowder
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Many years ago, someone in the family collected recipes from descendants of my great grandparents, William M. and Florence E. (Snodgrass) Whaley and had them compiled into a cookbook. I am posting those recipes here so that they will not be lost. This recipe was submitted by my Great Aunt Christine Massey.
yield
6 serving(s)
method
Stove Top
Ingredients For bacon potato chowder
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8 slicebacon, cut up
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1 cchopped onion
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1 cchopped celery
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3 to 4 mdpotatoes
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1 cchicken broth
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black pepper
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parsley
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salt
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1 can(10 1/2 oz size) cream of mushroom soup
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1/2 csour cream
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1 1/2 cmilk
How To Make bacon potato chowder
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1Cook bacon, onion and celery in Dutch oven until bacon is brown and onion and celery are transparent. Pour off drippings.
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2Dice potatoes. Add to Dutch oven with broth, salt and pepper.
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3Cover and simmer 20 minutes or until potatoes are tender.
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4Stir in soup, sour cream and milk. Sprinkle in parsley. Heat through. Serves 6. Hearty and delicious.
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