TasunkaWitko
Well-Known Member
Following is the original recipe from Land-O-Lakes. After enjoying this on especially grey days for over 25 years, I can tell you that this is a GREAT hot lunch or supper on a cold day!
Following the recipe, I'll list a few variations that I employ when making this.
Note - the cooking times aren't quite right - each step will probably take a little longer than it says they will, and the chowder will ultimately be done when the potatoes are, of course.
In my opinion, red, waxy potatoes are essential for this; Yukon Gold might work. The floury baking potatoes just don't seem to have good results. I peel the potatoes, but that's your choice.
When I make this, I always double the bacon - at least. 8 slices just isn't enough. I also generally add a little extra thyme and black pepper. Nearly always, I'll add 3 or 4 cloves of minced or pressed garlic. Sometimes, I'll add other herbs, such as chives or marjoram, but these aren't really necessary.
To turn this into a really good clam chowder, just add a couple of cans of clams, broth and all. If you have access to fresh ones, so much the better.
I hope you enjoy this, if you try it -
Ron
Following the recipe, I'll list a few variations that I employ when making this.
Bacon Potato Chowder
8 slices bacon, cut into 1-inch slices
6 medium (2 cups) new red potatoes, cubed 1/2-inch
2 medium (1 cup) onions, chopped
1 cup sour cream
1 1/4 cups milk (the "new" recipe uses half-and-half)
1 (10 3/4-ounce) can condensed cream of chicken soup
1 (8-ounce) can whole kernel corn, drained
1/4 teaspoon dried thyme leaves
1/4 teaspoon pepper
Cook bacon in 3-quart saucepan over medium heat, stirring occasionally, until done; add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (10 to 15 minutes).
Add all remaining ingredients. Continue cooking, stirring occasionally, until heated through (5 to 10 minutes).
Note - the cooking times aren't quite right - each step will probably take a little longer than it says they will, and the chowder will ultimately be done when the potatoes are, of course.
In my opinion, red, waxy potatoes are essential for this; Yukon Gold might work. The floury baking potatoes just don't seem to have good results. I peel the potatoes, but that's your choice.
When I make this, I always double the bacon - at least. 8 slices just isn't enough. I also generally add a little extra thyme and black pepper. Nearly always, I'll add 3 or 4 cloves of minced or pressed garlic. Sometimes, I'll add other herbs, such as chives or marjoram, but these aren't really necessary.
To turn this into a really good clam chowder, just add a couple of cans of clams, broth and all. If you have access to fresh ones, so much the better.
I hope you enjoy this, if you try it -
Ron
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