Bacon Potato Chowder
This Bacon Potato Chowder is hearty, rich and oh so good! It goes perfect with sweaters, crunchy leaves, and Sunday Football! Plus it's easy and quick to make!
Servings: 6 people
Equipment
- Frying Pan
- Cutting Board and Knife
- Large Soup Pot or Crockpot
Ingredients
- 1 lb Bacon diced and fried
- 3/4 Cup Yellow Onion diced and sautéed
- 2 Cups Celery sliced and sautéed 4 stalks
- 1 1/2 Cups Red Pepper diced and sautéed 1 red pepper
- 1 tbsp Garlic minced
- 4 15 oz cans Baby Potatoes drained and diced
- 2 15 oz cans Cream of Celery Soup
- 1 Cup Sour Cream
- 2 Cups Sharp Cheddar shredded
- 3-4 Cups Whole Milk
- Salt & Pepper to Taste
Instructions
- First, start by slicing the bacon strips into chunks and frying them in the frying pan. Cook until they are crispy.
- Remove the bacon from the pan and place it on a plate lined with paper towels to soak up excess grease. Pour all of the grease out of the frying pan except for 1 tbsp. Next, add the diced onion, sliced celery, diced red pepper, and tbsp of minced garlic to the pan. Sauté until the onions are translucent, around 5 minutes.
- After this, add the crispy bacon, sautéed veggies, potatoes, cream of celery soup, sour cream, shredded sharp cheddar, and 3-4 cups of milk to the crock pot. Stir everything together, cover and set on low. Cook for 1 hour or until the chowder is hot and the cheddar cheese is melted in. Finish by adding salt and pepper to taste.
- Serve warm with a piece of crusty bread!