Bacon Potato Chowder
1/2 lb. bacon
1 cup chopped onion
2 cups celery
2 cups water
6 to 8 cups cut up potatoes
2 cups milk
1 1/2 cup sour cream
2 cans cream of chicken
1 teaspoon parsley
salt to taste (I use a lot)
Cook bacon, onion, and celery in dutch oven until bacon is cooked and onion and celery are softer.
Add water and potatoes and bring to a boil.
Cook until potatoes are tender (about 15 minutes).
Reduce heat to low and add milk, sour cream, cream of chicken and parsley.
Cook on low-medium heat for about an hour, salting to taste while stirring occasionally.
Pairs Well With
I made this up as I went along and it turned out wonderfully. Very creamy and filling.