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.
Explore reviews fromour online community
This is about the 50th time I've made this recipe, when our kids were living with us my Sons would ask that we make double the recipe so they could have some for leftovers!!!
This chowder is so delicious! Excellent as written. I have to make a double batch in my house! Just watch the potatoes when cooking them with bacon. You don't want them too soft or you will wind up with mashed potatoes! (Which is still delicious)
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.