Potato Bacon Chowder
Creamy, comforting, and irresistibly flavorful, this Potato Bacon Chowder is the ultimate cold-weather dish that will warm your soul. Packed with hearty russet potatoes, crispy bacon, and a rich broth of chicken stock, milk, and heavy cream, this chowder strikes the perfect balance between indulgence and coziness. Fresh thyme and sautéed garlic enhance its depth of flavor, while optional toppings like cheddar cheese and green onions add a delightful finishing touch. The secret to its velvety texture? A quick mash of the potatoes, leaving just enough chunks for a satisfying bite. Ready in just an hour, this easy-to-make chowder is ideal for weeknight dinners or casual gatherings when you want to impress with minimal effort.
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Recipe Information
Ingredients
- 6 slices Bacon
- 2 tablespoons Unsalted butter
- 1 large Yellow onion
- 3 units Garlic cloves
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 cups Whole milk
- 1 cup Heavy cream
- 4 medium Russet potatoes
- 1 teaspoon Thyme (fresh or dried)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Cheddar cheese (optional, for topping)
- 2 units Green onions (optional, for garnish)
Instructions
Chop the bacon into small pieces and cook it in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the unsalted butter to the pot with the bacon fat and melt over medium heat.
Dice the onion and mince the garlic cloves. Add them to the pot and sauté until the onion is translucent and fragrant, about 3-4 minutes.
Sprinkle the all-purpose flour over the onions and garlic, stirring constantly for about 1-2 minutes to cook off the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer.
Peel and dice the potatoes into small cubes (about 1/2-inch pieces). Add the potatoes, thyme, salt, and black pepper to the pot.
Simmer the chowder over medium heat for 20-25 minutes or until the potatoes are tender when pierced with a fork.
Reduce the heat to low and stir in the milk and heavy cream. Allow the chowder to simmer gently, but do not let it boil.
Use a potato masher or immersion blender to mash some of the potatoes in the pot, creating a thicker consistency while leaving some potato chunks intact.
Taste the chowder and adjust seasoning with more salt or pepper if needed.
Serve the potato bacon chowder hot, topped with crispy bacon, shredded cheddar cheese, and sliced green onions, if desired.
Nutrition Facts
Calories |
481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.3 g | 38% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 968 mg | 42% | |
| Total Carbohydrate | 36.2 g | 13% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 7.0 g | ||
| Protein | 15.8 g | 32% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 270 mg | 21% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 964 mg | 21% | |
*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.
