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For this week’s Weekend Cooking I am pulling out an oldie but goodie, the Bacon, Cheese, and Potato Chowder. This was one of the first recipes Beth and I made together back in 2007. Our only complaint was that it called for two strips for six bowls. It should be more like two strips for each bowl.

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I am glad I found this recipe again and Beth and I will hopefully get to make it again this weekend. I have one pack of the Nueske’s Cherry wood left and this would be a great way to use it.

Bacon, Cheese, and Potato Chowder

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Ingredients (Makes 6 servings)

  • 3 cups milk
  • 1 can (10.75 oz) condensed cream of potato soup
  • 2 cups frozen Southern-style hash browns
  • 1 cup shredded cheddar cheese
  • 12 slices bacon, crisply cooked, drained and crumbled (originally called for 2 strips)
  • 1/4 cup thinly sliced green onions
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Cooking Instructions

  1. Mix milk and soup in large saucepan. Stir in hash browns. Bring to boil on high heat, stirring occasionally. Reduce heat to medium-low; simmer 10 minutes, stirring frequently.
  2. Ladle into 6 soup bowls.
  3. Top evenly with the cheese, bacon and onions.
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This recipe was adapted from a recipe that was posted on

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2 Responses to Bacon, Cheese, and Potato Chowder: Needs More Bacon

  1. Mrs. Bacon Pants says:

    So you really DO have bacon pants. Damn boy, I thought you were kidding. Blogging about bacon and playing COD.. You’re living the American Dream, friend. Hope you had a good Friday :)

  2. Dug says:

    You get to eat some really good looking food there.

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