A hearty and creamy soup featuring bacon and potatoes, perfect for a comforting meal.
Cook the bacon in a large pot until crispy, then remove and set aside.
Cook the bacon over medium heat to render the fat evenly.
In the same pot, sauté the diced onion in the bacon fat until translucent.
Stir frequently to prevent the onion from burning.
Add the diced potatoes and water to the pot, bringing it to a boil.
Cut the potatoes into uniform pieces for even cooking.
Reduce the heat and simmer until the potatoes are tender.
Cover the pot to retain heat and cook the potatoes faster.
Stir in the milk, sour cream, salt, and pepper, heating gently without boiling.
Avoid boiling to prevent the dairy from curdling.
Crumble the cooked bacon and add it back to the pot.
Reserve some bacon for garnish if desired.
Serve the chowder hot, garnished with fresh parsley.
Serve with a side of crusty bread for a complete meal.
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