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Nutrition Facts
Serving Size 1 (373g) Recipe makes 4 servings The following items or measurements are not included below: evaporated 2% milk
Calories 289
Calories from Fat 143		(49%)
Amount Per Serving		%DV
	Total Fat 15.9g	24%
	Saturated Fat 5.3g	26%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 2.0g
	Trans Fat 0.0g
Cholesterol 23mg		7%
Sodium 852mg		35%
Potassium 620mg		17%
Total Carbohydrate 29.2g		9%
	Dietary Fiber 3.2g	12%
	Sugars 3.1g
Protein 7.7g		15%
detailed view... how is this calculated?

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Bacon and Potato Chowder

Recipe #12662 | 35 min | 15 min prep | add private note

⁽⁴⁵⁾ RATE IT NOW Print Recipe

By: Kat
Oct 13, 2001

Very filling, tasty, and easy to make. For best results, buy a good, very smokey bacon from a butcher shop.

SERVES 4 (change servings and units)

Ingredients

6 slices bacon, very smokey local bacon is better
1 cup onion, chopped
1 garlic clove, minced
3 cups potatoes, diced
3 cups water
3 chicken bouillon cubes
3 tablespoons flour
1 (354 ml) can evaporated 2% milk

Directions

1
Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
2
In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
3
Add potatoes, water, bouillon cubes to pot.
4
Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
5
Mix flour with a small amount of evaporated milk, making a paste.
6
Gradually stir in remaining milk.
7
Add to potato mixture.
8
Cook over medium heat until mixture comes to a boil and thickens.
9
Stir often to ensure the soup doesn't burn on the bottom of the pot.

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Featured Reviews for This Recipe

From: Chef #735016

On Jul 14, 2009

We love this recipe. We've also tried adding Italian Sausage, instead of bacon (because we were out), and it also tasted really good. Thanks for this recipe!

0 people found this review helpful

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From: Connie Lea

On Apr 1, 2009

Very good and easy to make. I also added the chopped bacon just before serving. I don't like squishy bacon. I also used chicken broth instead of the bouillon cubes. Thanks Kat for a great recipe.

1 person found this review helpful

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From: Lorac

On Dec 3, 2003

Excellent. A delicious yet easy to make main dish chowder. DH asked if I could make bacon and potato chowder after having it for lunch at a restaurant. He liked your version best! I made the recipe as directed with lean thick sliced bacon, full fat evaporated milk and a bit of white pepper. DH woke up in wee hours of the night and just had to go downstairs for some more - cold straight from the fridge. Thanks Kat for this lovely recipe.

4 people found this review helpful

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From: Chef #497367

On Oct 22, 2007

The chowder was great! I didn't have evap. milk so I used heavy whipping cream. YUM! I also cut up the bacon prior to frying, which worked well. The chowder tasted even better the next day!

3 people found this review helpful

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