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Loaded Bacon Potato & Leek Chowder

Like a loaded baked potato made into a rich, comforting soup! This one-pot recipe comes together quickly thanks to Condensed Cream of Potato Soup; it gives the dish its creamy base, and adds an extra dose of savory flavor to the potatoes, bacon, and veggies. If you’re really pressed for time (you can say you wanted the soup to look more rustic!), you can skip peeling the potatoes - it will still be delicious. Why not double up and keep an extra batch in the freezer for rainy nights?

Directions

Recipe Ingredients

  • 4 slices thick-cut bacon
  • 1 large leek
  • 3 stalks celery, diced
  • 3 sprigs fresh thyme leaves
  • 2 medium Yukon Gold potato (about 1 pound), scrubbed and cut into 1/2-inch cubes
  • 2 cups Swanson® Natural Goodness® Chicken Broth
  • 2 cans (10.5 ounces) Condensed Cream of Potato Soup
  • 1 cup frozen whole kernel corn
  • 4 cups reduced fat (2%) milk
  • 2 tablespoons lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • 2 tablespoons finely sliced chives (for garnish)
  • 1 jalapeño pepper, seeded and thinly sliced (for garnish)
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