POTATO-BACON CHOWDER

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

From: Tamara (tcp at no.coqui.spam.net)
Date: 30 Mar 1998 00:25:09 GMT
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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
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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
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Hope one of these is what you're looking for. The first one is probably the closest.

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

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

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.

From: Michael J Edelman (mje at mich.com)
Date: Mon, 30 Mar 1998 15:08:18 -0600
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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 (tcp at no.coqui.spam.net)
Date: 30 Mar 1998 21:00:58 GMT
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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
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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".