Potato Bacon Chowder - cooking recipe

Ingredients

8 slices bacon
1 chopped onion
2 c. cubed potatoes
2 ribs celery, sliced
2 medium carrots, sliced
1/2 to 1 c. minced baked ham (sugar or honey cured tastes best)
1 c. sour cream
1 3/4 c. milk
1/2 tsp. salt
dash of pepper
2 Tbsp. chopped parsley
10 1/2 oz. can cream of chicken soup

Preparation

Fry bacon until crisp in an 8-quart pan.
Pour off all but enough fat to saute onion and celery.
Crumble bacon and set aside.
Add potatoes, carrots, ham, parsley and crumbled bacon to sauteed onion and celery.
Add enough water just to cover.
Bring to boil; cover and reduce heat to simmer until vegetables are tender.
Mix together soup, sour cream and milk and add to pot. Season to taste and heat only to serving temperature.
Do not boil.
Serve with French bread on a cool day.
Can also be made in crock-pot.