I love baked potatoes with ALL the fixins', really who doesn't right? This recipe has all the things you love about Baked Potatoes. I knew I wanted to make some type of soup for my Sweetie this week since we have been experiencing a brutal Alberta cold snap (we're talking -25 to -35 Celsius before the wind chill, brrr!).
What could be better suited to a cold day then chowder??
I found a basic recipe online so I could get an idea of how to make Chowder (since I have actually never made it before) and decided the one I found could be improved upon, so I made some changes and Kevin and I both agree it really is some amazing chowder.
Here's what you'll need:
1. 4 cans Campbell's Cream of Potato Soup
2. 4 Cups of Milk (or you can use 2 cups water 2 cups Evaporated Milk as a substitute)
3. 1 Lb Bacon, pre-cooked (I used Apple-wood Smoked Bacon which was awesome! ... and on sale)
4. 3/4 of a Large White Onion, finely chopped (you can pre-brown for extra flavour)
5. 1 - 2 Cups 1/2 inch peeled and cubed Russet Potatoes (the more potatoes the chunkier it will be)
6. 1/2 Cup Sour Cream
7. 1 Tsp Parsley
8. 1 Tsp Back Eddy's (or other brand Seasoning Salt, but this one is the best, in my opinion)
9. 1 Tsp Fresh Ground Pepper
10. 1 Tsp Garlic Powder
11. 1/2 Tsp Liquid Chicken Bovril
12. 1 - 2 Cups Shredded Cheddar Cheese
13. 1/2 Cup Fresh Chives, Chopped
Gather ingredients. Be sure to pre-fry Bacon to desired crispness (I did mine in the microwave with my Pampered Chef Ridged Baker). Should you want to, you can slightly brown the diced onions prior to adding. In Slow Cooker, Mix ingredients number 1 and 2, stir well. Add ingredients 3 through 6, stir again. Add seasoning, ingredients 7 through 11 and stir. Allow chowder to get hot before adding ingredient 12, this will take approximately 1 hour on High setting, OR you can add Cheese about 30 minutes to an hour before serving. Cook on High 4 to 5 hours or on Low 8 to 10 hours. Garnish with leftover Sour Cream, Shredded Cheese, Pepper and chopped Chives (Ok, I for got to put chives on in the picture, oops!)