Potato Bacon Chowder

Ingredients
2 cups cubed peeled potatoes
1 cup water
8 bacon strips
1 cup chopped onion
1/2 cup chopped celery
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups milk
1 cup (8 ounces) sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Directions
In a large saucepan, cover and cook potatoes in water until tender. 

Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside. 

In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil).

Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon. Yield: 6 servings. 


Source:  www.tasteofhome.com