Potato Bacon Chowder - cooking recipe

Ingredients

8 slices bacon
1 c. chopped onion
2 1/2 c. cubed potatoes
1 c. cream of mushroom soup
1 c. water
1 c. dairy sour cream
1 3/4 c. milk
1/2 tsp. salt
2 Tbsp. chopped parsley
dash of pepper

Preparation

Fry bacon until crisp in a 3-quart saucepan.
Add onions and saute 2 to 3 minutes.
Pour off fat.
Add potatoes and water. Bring to a boil; cover and simmer 10 to 15 minutes or until potatoes are tender.
Stir in soup and sour cream; gradually add milk.
Add salt, pepper and parsley.
Heat to serving temperature. Do not boil.
Makes 7 cups.