[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]

Subject: POTATO-BACON CHOWDER
Newsgroups: rec.food.cooking

============================

From: Tamara 
Date: 30 Mar 1998 00:25:09 GMT
--------
Still DESPERATELY looking for this recipe!!!  =)  Had potatoes, bacon,
(DUH!) cream of chicken soup, onion, parsley, others.  HELP!

Saludos,
Tamara

============================

From: oregongdnr[at]aol.com (OregonGdnr)
Date: 30 Mar 1998 03:04:06 GMT
--------
Here ya go...from rec.food.recipe

Potato-Bacon Chowder

8 strips bacon, cut up
1 cup chopped onion
1 cup water
1/2 tsp. salt
dash pepper
1 can (103/4 oz.) condensed cream of chicken soup
1 cup dairy sour cream
1 3/4 cups milk
2 tablespoons chopped parsley

Cook bacon until crisp in a 3 quart saucepan.  Add onion; saute 3 minutes.
Pour off drippings. Add potatoes, water salt, and pepper; bring to a boil.
Cover; simmer 10-15 minutes until potatoes are tender. Gradually stir in
soup, sour cream, milk and parsley.  Bring to serving temperature over low
heat, stirring occasionally.  Do not boil.

Ory

============================

From: wa6awd[at]wolfenet.com (Alan Burgstahler)
Date: Mon, 30 Mar 1998 03:49:32 GMT
--------
Hope one of these is what you're looking for.  The first one is probably
the closest.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Hearty Bacon Potato Chowder
 Categories: Soups, Vegetables
      Yield: 6 servings
 
      8 sl Bacon; cut into 1" pieces
      2 c  Red potatoes;cubed 1/2"
      1 c  Onions; chopped
      1 c  Dairy sour cream
  1 1/4 c  Milk
      1 cn Cream of chicken soup
      8 oz Can whole kernel corn; drain
    1/4 ts Pepper
    1/4 ts Thyme
 
  In 3 quart saucepan cook bacon over medium heat for 5 minutes; add
  potatoes and onions. Continue cooking, stirring occasionally, until
  potatoes are tender, 15 to 20 minutes. Add remaining ingredients.
  Continue cooking, stirring occasionally, until heated through, 10 to
  12 minutes.
  
  Source: Land O Lakes
 
MMMMM
 

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Black Angus' Potato Bacon Chowder
 Categories: Soups
      Yield: 12 - 15 folks
 
      1 md -large Onion; quartered
           -then sliced 3/4" thick
      1 c  Celery; diced
      2 tb Margarine
      4 c  Water
    3/8 ts Tabasco Sauce
    1/4 ts White pepper
      3    Chicken bouillon cubes
  3 1/2 c  Potatoes; 1/4" diced
  1 1/2 qt Half & half
           -=OR=-
  1 1/2 qt -Half & half & low-fat milk
           -Mixture; **
      3    Strips bacon;* cooked then
           -diced
 
  * Sometimes I have used ham instead of bacon.
  ** I use low-fat powder milk or canned milk or low-fat powder and
  canned milk mixture.
  
  In a large heavy pot, saute onion and celery in margarine until
  tender. Add water, Tabasco sauce, Worcestershire sauce, white pepper,
  bouillon cubes and salt.  Stir and bring to a simmer.  Add the
  potatoes and cook until potatoes are tender, not mushy.  Add the half
  and half, and bring to a simmer.  If a thicker texture* is desired,
  puree one cup of the soup in a food processor, then return it to pot.
  Add diced bacon.  Serve warm.
  
  *I add some instant potatoes instead to the chowder to the desired
  thickness.
  
  NOTE: A chowder that is served in one of the more popular restaurant
  in San Diego.
  
  Source: The San Diego Union-Tribune, Food Section, Years ago
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Corn Potato Chowder with Beer
 Categories: Soups
      Yield: 6 servings
 
      2 md Potatoes; peeled and diced
      1 md Onion; sliced and separated
           -into rings
    1/2 c  Chopped celery
      1    Bottle beer
      1 ts Salt
      1 cn (17 oz) whole kernel corn
      1 c  Milk
    1/8 ts Pepper
      4 sl Bacon; crisp-cooked and
           -crumbled
           Butter
 
  In a saucepan, combine potatoes, onion, celery, beer, and salt. Cover
  and cook 10-15 minutes. Stir in undrained corn, milk, and pepper. Heat
  through. Serve topped with crumbled bacon and a pat of butter.
 
MMMMM

============================

From: Michael J Edelman 
Date: Mon, 30 Mar 1998 15:08:18 -0600
--------
Tamara wrote:
>Still DESPERATELY looking for this recipe!!!  =)  Had potatoes, bacon,
>(DUH!) cream of chicken soup, 

How can you make soup out of soup? Or rather, why buy a can of soup and then go to
a lot of work making something that will still taste like canned soup?

Want a soup with those ingredients? Try this:

Chop up 1/4lb bacon.  Fry in a pot. Drain most of the fat. Add 4 potatos, cubed
fine, and a small onion, chopped fine. Cook slowly until  tender. Slowly stir in
4c chicken stock. Canned is fine. Simmer for 30 minutes. Add 2T chopped parsely.
Salt and pepper to taste. Stir in 1/4c cream and serve.

============================

From: Tamara 
Date: 30 Mar 1998 21:00:58 GMT
--------
Michael J Edelman wrote...
> How can you make soup out of soup? Or rather, why buy a can of soup and then go to
> a lot of work making something that will still taste like canned soup?

Clueless.  I didn't make up the recipe.  But I'd guess it's to save on time
and effort?????  Obviously everything from scratch is so much better, but
time is not always plentiful.  Actually, it didn't taste like canned soup. 
I'll try it some day with me making the 'cream of chicken' soup part from
scratch.

> Want a soup with those ingredients? Try this:
> 
> Chop up 1/4lb bacon.  Fry in a pot. Drain most of the fat. Add 4 potatos, cubed
> fine, and a small onion, chopped fine. Cook slowly until  tender. Slowly stir in
> 4c chicken stock. Canned is fine. Simmer for 30 minutes. Add 2T chopped parsely.
> Salt and pepper to taste. Stir in 1/4c cream and serve.

Thanks!  Sounds/looks yummy.  And very similar to the other recipe.  I'll
try this one and see which I like best.  The stock and cream are the
difference.  Then again...why use CANNED STOCK when the real thing will
always be so much better??  ;-)

Take care!
Tamara

============================

From: harryd[at]telusplanet.net (Harry A. Demidavicius)
Date: Wed, 01 Apr 1998 04:44:13 GMT
--------
Michael, Somehow the early step[s] in your recipe don't "read" completely
O.K. to me.  Yes to the bacon, onion etc., [we put in potatoes just a
little later],but, ["Cook slowly until  tender"].  Maybe it's a language
thing, but when I "cook" something, it needs fluid, otherwise I'm
frying/sauteeing/searing/barbqueing.  I don't think you mean this about the
onions and potatoes.  So when does the stock go in? Do you thicken if
necessary by using a little of the potato, "mashed"? what about salt,
pepper, your favourite appropriate spice, etc.  Nothing colourfull like a
little dill, or sliced chives, perhaps very finely diced red peppers, a few
fresh ginger or carrot "strings", dropped in a minute or two prior to
serving? How about a little curry powder [just a smidgeon, drizzled over
the plate as you serve it?; paprika? same reason]? I love cream, but for us
"fatties" I need to use something like skim milk and a little flour melded
together, to achieve the taste/texture/etc.  without the major calory hit.
Michael, somehow, I don't believe you are revealing *all* that you do.
Otherwise it's really boring stuff or a badly posted recipe, that is
guaranteed to provide a mediocre meal for those who are gullible enough to
follow it step by step.
The onions and potatoes will finish differently in bacon grease and produce
different textures.  If you are trying to seal in their special flavours,
then you need to partially prepare separately, [remove & set to one side,
onion & bacon while you do potato etc etc. and add back in to assemble ...
or do the bacon grease, mash some of the potato, and the stock to meld,
then add/back in the bacon, cubed potatoes and just before "finishing, the
herbs, garnish of your choice.
Sorry, I began to see this recipe "happening" and totally changed it from
yours.  Didn't mean to.  But still have problems w. the first instruction
about "cooking".


[Previous Thread] [Return to BigSpud: The Potato Recipe Collection Menu][Next Thread]