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Bacon and Potato Chowder

potatoes, milk, bacon, onion, flour, bouillon, garlic

Bacon and Potato Chowder -


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


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

Read the full directions on


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