A rich, hearty and simple bacon potato soup that is welcome at almost any occasion.
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8 slices bacon, cut into 1-inch slices
6 medium (2 cups) new red potatoes, cubed 1/2-inch
1 medium (1 cup) onion, chopped
1 cup sour cream
1 1/4 cups Land O Lakes® Half & Half
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (11-ounce) can whole kernel corn, drained
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
*Substitute 1 cup frozen corn, thawed.
Cook bacon in 3-quart saucepan over medium heat, stirring occasionally, 10 minutes; add potatoes and onions. Continue cooking, stirring occasionally, 10-15 minutes or until potatoes are tender.
Add all remaining ingredients. Continue cooking, stirring occasionally, 5-10 minutes or until heated through.
Brrr. That chill in the air can only mean one thing: It’s time to warm up with a pot of chowder. Or two. Or ten. On the stovetop or in the slow cooker, chowder is easy and filling.