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:-)

My potato-bacon chowder turned out very well. Had to have seconds! It always make a hugh pot, and is better on the second day. Beware! This is not a low fat recipe, but can be modified.

Potato-Bacon Chowder

8 strips bacon, cut up
1 cup chopped onion
2 to 4 cups peeled and cubed potatoes
1 cup water
1/2 tsp. salt
dash pepper
10 3/4 oz can condensed cream of chicken soup
1 cup dairy sour cream
1 3/4 cups milk
2 tablespoons chopped parsley

Cook bacon until crisp in a 3 quart saucepan. Add onion; saute 3
minutes. Pour off drippings. Add potatoes, water, salt, and pepper;
bring to a boil. Cover; simmer 10-15 minutes until potatoes are
tender. Gradually stir in soup, sour cream, milk and parsley.
Bring to serving temperature over low heat, stirring occasionally.
Do not boil.

My personal variation:
This is the basic recipe I use, only I don't follow the portions, only the ingredients. As for the amount of water for potatoes, I use enough to cover the potatoes while they boil (abt 20 minutes if using a lot of potatoes like I do). Plus, today, I did not cube the potatoes, and I think I like it that way better than cubing them. More texture. Bacon... oh heck, I just use the whole package! I cook the bacon in the microwave until it is almost burned to a crisp, and crumble it to pieces. Then pouring 1/2 the bacon pieces and the grease into the soup, and saving the rest for serving on the table. I add the sour cream last (and usually use 2 cups, not 1). If the soup is too hot, the sour cream will curdle, so I let the soup cool and thicken a bit before adding the sour cream. I also usually chop up some more onion and grate some cheese for serving.