BACON POTATO CHOWDER

facebook share image   twitter share image   pinterest share image   E-Mail share image



Bacon Potato Chowder image

This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12-14 servings.

Number Of Ingredients 10

12 bacon strips, diced
2 medium onions, chopped
6 celery ribs, sliced
12 medium potatoes, peeled and cubed
1/3 cup butter
1 cup all-purpose flour
8 cups milk
2 medium carrots, shredded
1 tablespoon salt
1 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain. , Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon.

Nutrition Facts : Calories 386 calories, Fat 20g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 782mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.

There are no comments yet!