Potato Green Bean and Bacon Chowder
Cozy up with a comforting bowl of Potato Green Bean and Bacon Chowder, a deliciously creamy soup that combines hearty russet potatoes, tender green beans, and crispy bacon for an irresistible blend of flavors and textures. This chowder starts with a rich base of chicken broth, milk, and a touch of heavy cream, thickened to perfection with a buttery roux and infused with aromatic garlic, onion, and dried thyme. The addition of crumbled bacon throughout adds a smoky, savory depth, while a garnish of fresh parsley brightens every spoonful. Ready in just 50 minutes, this one-pot wonder is perfect for weeknight dinners or family gatherings. Serve it with crusty bread for the ultimate comfort meal! Keywords: potato chowder, green bean soup, bacon chowder, creamy soup recipe, one-pot dinner.
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Recipe Information
Ingredients
- 6 slices bacon
- 1 medium (diced) yellow onion
- 3 minced garlic cloves
- 3 medium (peeled and diced) russet potatoes
- 2 cups (trimmed and cut into 1-inch pieces) fresh green beans
- 4 cups chicken broth
- 1 cup milk
- 0.5 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish) fresh parsley
Instructions
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon slices and set them aside on a plate lined with paper towels. Crumble the bacon once cooled.
Remove excess bacon grease from the pot, leaving about 1 tablespoon. Add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 10-12 minutes, or until the potatoes are just tender.
Stir in the green beans and cook for an additional 5-7 minutes, or until the beans are tender but still bright green.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to make a roux. Slowly whisk in the milk, ensuring there are no lumps. Cook for 2-3 minutes, or until the mixture thickens.
Pour the roux into the pot with the potatoes and green beans. Stir well to combine. Add the heavy cream, dried thyme, salt, and black pepper. Adjust seasoning as needed.
Simmer the chowder for 5 minutes, allowing the flavors to meld together. Stir in the crumbled bacon, saving some for garnish if desired.
Serve the chowder hot, garnished with fresh parsley and additional bacon crumbles. Enjoy!
Nutrition Facts
Calories |
1739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.1 g | 112% | |
| Saturated Fat | 47.2 g | 236% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 252 mg | 84% | |
| Sodium | 5624 mg | 245% | |
| Total Carbohydrate | 178.2 g | 65% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 34.7 g | ||
| Protein | 61.8 g | 124% | |
| Vitamin D | 2.9 mcg | 14% | |
| Calcium | 644 mg | 50% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 5279 mg | 112% | |
*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.
