Freedom Chowder: Bacon, Potatoes, Corn

I have this theory that if I could get Fidel Castro,  Hugo Chávez,and Mahmoud Ahmadinejad over to my place for dinner, I could convert them to democracy by feeding them an awesome American meal. I've already decided on the side and dessert (red pretzel jello and cinnamon rolls, respectively, recipes forthcoming), and today I think I finally settled on the soup course.

It looks like this. I thought this photo was classier than one I would have taken of the leftovers in a Tupperware in my fridge.

This recipe comes from my good friend Rebecca Walsman. She had us over for dinner a little over a year ago, and she served us this. Then she gave me a bunch of baby stuff, including the bouncy chair that would allow me to shower for the following months.

This chowder is just danged good. It's best with bread of some kind.

Freedom Chowder
(or Potato Bacon Chowder if you're not hosting a peace summit at your Ikea dining table)

- 1/2 lb bacon, chopped (Ahmadinejad can pick out the bacon)
- 1 cup finely chopped onions
- 2 heaping cups cubed potatoes (I didn't peel my potatoes and it was still delish)
- 1+ cup water
- 1 can cream of chicken soup
- 1 cup sour cream
- 1 and 3/4 cup of milk
- 1/2 tsp salt
- pepper to taste
- 1 cup of frozen corn

Fry bacon in large saucepan until crisp.  Add chopped onions.  Saute for 2-3 minutes.  Drain off excess fat.  Add potatoes and water.  Bring to a boil.  Simmer 10-15 min, until potatoes are tender.  Stir in soup and sour cream.  Gradually add milk, salt, pepper and then corn.  Heat to serving temperature.  Makes about 8 cups.
 

I'm still searching for the perfect appetizer, salad, main course, and drinks for my Freedom Dinner Party.

Hey, Katie, what would you serve the axis of evil?