Yep, I said it. It’s the second week of June and what am I making in the kitchen?
Hearty Bacon Potato Chowder, and I am loving every minute of it.
Mother Nature is so confused! One day we are applying sunscreen, the next taking advantage of the heated seats in our cars. So not right. However, this is the perfect excuse to indulge in what is simply the best combo of bacon and potatoes ever! (oh, and it’s super easy too)
1 lb of bacon – cut into 1 inch pieces
4 cups cubed potatoes
1 cup chopped onion
2 cups sour cream
2 1/2 cups milk
2 (10 3/4 oz.) cans condensed cream of chicken soup
8 oz. can whole kernel corn (drained)
1/2 tsp. pepper
1. In a very large skillet cook the bacon over medium heat for about 10 minutes. I am not a fan of floppy bacon, even in chowder, so sometimes even push this time closer to 15 minutes.
2. Add the cubed potatoes and finely chopped onions. Continue cooking, stirring occasionally until the potatoes are tender. Approximately 20 minutes and draining the grease at least once.
3. Add remaining ingredients. Continue cooking, stirring occasionally until heated through. 10 –12 more minutes. Voilà! You are done.
*Note. I like to skip step three! How? Combine the contents of the skillet and the remaining ingredients into a crockpot. Cook on low for a few hours. Your family arrives home to a house filled with the best smell ever, and you come off all Martha Stewart!
The final result, every single time, a happy well fed family of four who think I am the best cook EVA, plus enough leftovers for lunch the next day!
PS This tastes so much better then it looks and it freezes really well too! Enjoy!