Ingredients

• 3 c. THRIVE Potato Chunks
• 1/2 lb. Bacon, diced (easiest to cut while still partially frozen)
• 1/4 c. THRIVE Chopped Onions - FD
• 1/3 c. THRIVE Celery - FD
• 1 c. THRIVE Instant Milk just the powder, not rehydrated
• 12 c. Water
• 3 tbsp. THRIVE Chicken Bouillon
• 1 tsp. Black Pepper
• 1/2 c. White Flour (All Purpose Unbleached Flour)
• 1 c. THRIVE Sour Cream Powder optional, and mix with 1 cup water

Directions

1. For a vegetarian soup, simply omit the bacon
2. For a 'Vegetable' Chowder, add your choice of THRIVE FD vegetables during the last five minutes of simmering.
3. In bowl, cover potatoes with water and rehydrate for aprox 15 minutes. When tender, drain excess water and set aside.
4. Cook up the 1/2 pound of bacon while potatoes are rehydrating. When brown, drain as necessary. Add onion and celery and saute another minute.
5. Add potatoes, half of the water, bouillon and pepper. Cook over medium heat stirring often till comes to a slow boil.
6. Mix flour and milk powder and add in 2 cups of water. Whisk till smooth, no lumps. Add more water if needed. Slowly stir milk mixture into soup, stirring to keep from lumping. Bring soup back up to slow boil for 3 or 4 minutes to thicken, adding remaining 4 cups of water slowly.
7. I remove a few cups of the potato mixture to puree in the blender to end up with a smoother, thicker soup.
8. If you would like it richer still, mix the sour cream powder and water, and stir in just before serving.
9. GARNISH: Bacon TVP, FD Chives, THRIVE Shredded Cheddar Cheese FD