Potato Chowder Supreme

• aktiv tid: 15 minutes
• total tid: 1 hour

Ingredienser

3 pound(s) potatoes, washed, cubed w/skins on

1 tablespoon(s) salt

1 pound(s) bacon, cooked and crumbled

1 small onion

3 tablespoon(s) all-purpose flour

2 can(s) cream of celery soup (10.5 oz each)

3 cup(s) milk

2 can(s) whole kernel corn, drained (15.25 oz)

3 tablespoon(s) parsley flakes

1/2 stick(s) butter

Fremgangsmåte

Place bacon in freezer (SECRET TIP!) before preparing potatoes.

In a 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 the freezer and cut it 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.

When bacon and onion are done, sprinkle flour over them. Cook flour into bacon grease for 3 minutes. This will thicken the soup later. Turn off heat and set aside until potatoes are done cooking.

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

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

Add soup mixture to the pot with potatoes.

Add bacon and onion mixture to the potatoes.

Add butter to the soup. Stir gently as to not break up potatoes.

Reduce heat to medium-low and simmer for 20 min. Enjoy!