Hearty Bacon Potato Chowder
Dive into a bowl of comforting indulgence with this Hearty Bacon Potato Chowder, a rich and creamy soup that's a cold-weather favorite. Made with crispy bacon, tender chunks of russet potatoes, and a luscious combination of milk and heavy cream, this chowder is perfectly balanced with aromatic garlic, onion, and celery. The secret to its velvety texture lies in lightly mashing the simmered potatoes, giving it body while keeping satisfying bites intact. Infused with fragrant dried thyme and boosted by the savory depth of chicken broth, every spoonful is a cozy, flavorful delight. Topped with a garnish of crisp bacon and fresh parsley, this easy-to-make chowder pairs beautifully with warm crusty bread, making it the ultimate crowd-pleaser for family dinners or gatherings. Ready in just 50 minutes, it's the perfect blend of simplicity and heartiness that you'll crave all season long!
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Recipe Information
Ingredients
- 8 slices bacon
- 4 large russet potatoes
- 1 medium onion
- 2 stalks celery
- 3 cloves garlic
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 0.5 cup heavy cream
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley
Instructions
Dice the bacon into small pieces. Peel and cube the potatoes into 1/2-inch chunks. Finely dice the onion and celery. Mince the garlic.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot (discard the rest).
Add the diced onion and celery to the pot with the bacon fat. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the cooked vegetables and stir well to coat evenly. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to avoid lumps. Then add the potatoes, dried thyme, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
Once the potatoes are cooked, remove the bay leaf from the pot. Use a potato masher to lightly mash some of the potatoes in the soup, leaving some chunks for texture.
Stir in the milk, heavy cream, and the cooked bacon (reserve a small amount of bacon for garnishing, if desired). Heat the chowder gently on low heat for 5 minutes, stirring occasionally. Do not let it boil.
Taste and adjust seasoning with more salt and pepper, if necessary.
Serve hot, garnished with the reserved bacon and fresh chopped parsley. Pair with warm crusty bread for a complete meal.
Nutrition Facts
Calories |
2387 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.8 g | 95% | |
| Saturated Fat | 37.9 g | 190% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 6081 mg | 264% | |
| Total Carbohydrate | 335.6 g | 122% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 47.5 g | ||
| Protein | 92.1 g | 184% | |
| Vitamin D | 5.6 mcg | 28% | |
| Calcium | 962 mg | 74% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 9090 mg | 193% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
