Bacon and Potato Chowder

Ok, so this is probably one of the simplest dishes you will ever, EVER make but man, is it a good one to keep in your back pocket!

This has been a staple in the Schweisberger family household for years. I think one of my favorite things about this dish, besides being simple to prepare, is how friendly it is on your wallet. You can make a giant pot of this stuff for less than $10. It feeds Brad and I a full dinner (he eats 2 bowls, I eat one) and has enough left over for his lunch the following day.

Ingredients:

- 1 lb. bacon (or 16 slices if you buy straight from meat counter- which is even cheaper!)
- 1 small onion, diced
- 4-5 russet baking potatoes (or more if they are the smaller ones) you want the equivalent of about 6 cups when cubed
- 1 8 oz. container of sour cream
- 2 cans cream of chicken soup
- 1 soup can of milk
- parsley (fresh or dried) *optional


Directions:

Slice bacon into small pieces, dice the onion, and peel and cube your potatoes to bite-sized pieces. Make your chunks uniform in size for even cooking.

In a large stockpot or dutch oven, render bacon over medium heat. Once cooked through about half way, add onions and continue to cook until onions are tender, about 5 minutes. Drain bacon grease, if desired (I do.. its healthier).

Return pot to medium heat. Add sour cream, 2 cans of cream of chicken soup, 1 soup can full of milk, 1 soup can full of water, and potatoes. Mix well. If your liquid does not cover your potatoes, add more milk/water as desired. Cover, and let simmer until potatoes are tender. In the last few minutes of cooking, add parsley is desired. If fresh, I use about a tablespoon and if dried, about a teaspoon.

Serve warm, topped with cheese if desired. We make this one with grilled cheese sandwiches and curl in for movie night. :)