The Truth... What is it?

Pacific Chowder

Our friend, Leigh Ann Cogdill, at the Mediterranean Cafe (2009) in Lexington, S. C. gave us this recipe in April 2008.

  • 4 slices bacon, fry crisp (save some of the "drippings")  & crumble the bacon.
  • 1/4 cup chopped onion
  • 2 tbsp. chopped green pepper (Cogdill's variation is to substitute chopped pickled jalapeno slices with seeds removed...unless you prefer maximum "heat")
  • 1 can (10-11 oz) frozen or canned condensed cream of potato soup
  • 2 cups milk
  • dash salt
  • 1 6.5- to 7-ounce can or bag of tuna
  • dash of paprika or mace (not mandatory) 


Cook bacon till crisp; drain and crumble; set aside. Put 2 tablespoons bacon drippings in saucepan. Add onion and peppers; sauté just until tender. Add the soup, milk, and salt; heat to boiling. Drain tuna and break into chunks; stir into soup mixtures with half the crumbled bacon. Heat thoroughly. If desired, then add dash of paprika and/or mace. Garnish with remaining crumbled bacon. Makes 3-4 servings.

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(posted 2/2/2009; adjusted 7/8/2010)