Here's the recipe for the MOST AMAZING and DELICIOUS Potato Cheddar Bacon Chowder.
Ingredients:
4-5 Russet Potatoes, peeled, diced
4 slices of thick cut bacon, cut into small pieces
1 tbsp butter or margarine
1/8 cup of flour
1/4 cup milk
1 can cream of chicken soup
1 can chicken broth
2 cups of water
diced onion or onion flakes
salt
pepper
minced fresh garlic or dried
1/4 8 oz. block of cheddar cheese
1/2 8 oz. block cream cheese
Fry the bacon, onion, garlic and butter together in a large dutch oven or stock pot. When the bacon is cooked through add in the flour as needed until the bacon grease is mostly absorbed by the flour. You may need more or less than listed. Once the grease is absorbing into the flour add the milk and whisk until smooth and a nice white gravy roux consistency.
Combine separately your cream of chicken soup and chicken broth with water. Mix together well and add slowly to the roux/gravy mixture in the pan. Stir well. Once blended add the potatoes and boil until they become soft. Add in the cream cheese cut into small pieces and stir until melted well. Then grate the cheese and add to the pot stirring until melted in. Salt and pepper season to taste and serve hot with more cheese and crumbled bacon on top for garnish if desired.
*Optional add-in diced cooked chicken breast, whole kernel corn, or other veggies you choose.
