Pacific Chowder
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 4 slices bacon
- ¼ cup onion, diced
- 2 tablespoons green bell pepper, diced
- 1 can condensed cream of potato soup
- 2 cups milk
- 2 cans tuna, drained, (5 oz / 142 g each / 1¼ cups)
Instructions
- In a medium saucepan, cook the bacon until crisp, remove to paper towels, drain excess fat but leave 2 tablespoons fat in the saucepan.
- In the bacon fat, cook the onion and bell pepper until just tender.
- Add the soup and milk, heat to just boiling, turn off the heat, reduce to low.
- Crumble the bacon and flake the tuna, add to the saucepan and stir in and heat through.
- Serve and enjoy.
Notes
Low cost per serving.
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