Potato Bacon Chowder

Serves 6
2 c. cubed potatoes
8 strips bacon
1 c. chopped onion
1/2 c. chopped celery
2 c. milk
1 can cream of chicken soup
1 c. sour cream
1/2 tsp. salt
1/2 c. chopped green onions

Cook potatoes in salted water but do not drain. Fry bacon and remove from pan. Leave enough of the drippings in the pan to cook onions and celery until lender. Add the potatoes/water, soup, milk, sour cream, salt & pepper. Cook until just heated through. Add all but 1/4 c. crumbled bacon. Garnish with reserved bacon bits and green onions.

Winifred Baker - Woodstock, VA