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.
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
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
Cooking Instructions
- 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.
- Ladle into 6 soup bowls.
- Top evenly with the cheese, bacon and onions.
This recipe was adapted from a recipe that was posted on tarahsrecipes.wordpress.com
Jason Mosley (aka Mr. Baconpants) is the king of all bacon. He started this blog in 2004 to share his love of bacon and beer. 
Sean Brett (aka Bacon Knight) is the amazing co-host of Bacon Live, the weekly audio/video podcast about bacon and more.
Beth Mosley (aka Mrs. Baconpants) is a lover of good food and beer. She enjoys cooking and trying new recipes (with bacon).
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
You get to eat some really good looking food there.