Potato, Bacon, and Green Bean Chowder

10 slices bacon, chopped

1 cup onion, chopped

2 cups potatoes, cubed (I use baby reds and leave the skins on.)

3 cups water

1 1/2 cups fresh green beans, cut into 1-inch pieces

1 can cream of chicken soup

1 cup sour cream

1 3/4 cups milk

1/2 teaspoon pepper

2 tablespoons parsley, chopped

In a large dutch oven or stock pot, fry bacon until crisp.

Add onion and saute until translucent.

Pour off fat (sometimes, I don't do this...yes I KNOW how bad for me that is, but there is so much FLAVOR in bacon fat.)

Add potatoes and water.

Bring to a boil; cover and simmer for 10 minutes.

Add the green beans and simmer for about 5 more minutes until the beans are tender-crisp and the potatoes are fork tender.

Stir in soup and sour cream. (I once used French Onion chip dip when I didn't have sour cream...divine, if slightly scary substitution.)

Gradually add the milk. (If you poured off the bacon fat, you might consider subbing cream for a portion of the milk...or not.)

Season with pepper (and salt, if you feel the need. I think the canned soup has enough salt.)

Add parsley.

Heat to serving temperature.

Do no boil. (Serves 6)