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Potato Chowder Supreme Recipe 01/24/12

Meat, potatoes and vegetables all in one bowl; it can’t get much better than this. Your family is sure to love this great combination. Serve with a crusty roll and you’ve got one heck of a meal.

3 lb potatoes, washed, cubed w/skins on
1 Tbsp salt
1 lb bacon, cooked and crumbled
1 sm onion
2 can(s) cream of celery soup
3 c milk
2 can(s) whole kernel corn, drained
3 Tbsp parsley flakes
1/2 stk butter

Place bacon in freezer before preparing potatoes.

In soup pot, place cubed potatoes in cold water. Add salt. Cover and bring to boil. Remove lid and continue cooking potatoes until almost thoroughly cooked (will finish cooking upon addition of final ingredients)

Retrieve bacon from freezer and cut into 1″ or 1/2″ small pieces. This process allows for ease of cutting slippery bacon. Pan fry, separating bacon pieces.

Add chopped onion to bacon when bacon is almost done so that onion is fried to a translucent color; drain off grease.

When potatoes are done, drain off some water allowing enough water to to cover potatoes to remain in pot.

In separate bowl, mix soup, milk, parsley, and corn.

Add soup mixture to pot with potatoes.

Add bacon and onion mixture to potatoes.

Add butter to soup and stir gently as to not break up potatoes.

Reduce heat to med. low and simmer for 20 min.