Friday, January 6, 2012

Bacon Potato Chowder

Hey guys! You may recall in my earlier post I mentioned doing a mixture of crock pock recipes and restaurant suggestions with my bf, Kels!  Well today she is sharing her recipe for Bacon Potato Chowder.  We are going to try to alternate days sharing our glorious recipes with y'all.  Hope you enjoy what we're bringing to the table!

Although your waistline may not love this recipe, it is a great Sunday afternoon/evening treat, especially during football season (just take 30 minutes in the morning to throw it in the pot and let the slow cooker works its magic).  So throw calorie counting out the window for the day and cozy up with this delicious "comfort" chowder.  Just in time for the play-offs!  (Play-offs!? Play-offs!? Don't talk about playoffs!...haha sorry I just had to).  Enjoy :)
4 slices of bacon, cooked and crumbled
1 large onion, chopped (about 1 cup)
4 cans (10 3/4 ounces each) of Campbell's Condensed Cream of Potato Soup
4 soup cans of milk
1/4 teaspoon ground black pepper
2 large russet potatoes, cut in 1/2-inch pieces (about 3 cups)
1/2 cup chopped fresh chives
2 cups shredded Cheddar cheese (about 8 ounces)

Stir the bacon, onion, soup, milk, black pepper, potatoes and 1/4 cup chives in a 6-quart CROCK-POT slow cooker.

Cover and cook on HIGH for 3 to 4 hours or until the potatoes are tender (closer to 4 hours for me).

Add the cheese and stir until the cheese is melted.  Serve with the remaining chives.

Happy Eating

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