Smoked Country Bacon and Potato Chowder
Indulge in the hearty comfort of Smoked Country Bacon and Potato Chowder, a creamy, flavor-packed soup perfect for chilly evenings. This rich chowder combines crispy smoked country bacon with tender russet potatoes, sweet corn, and aromatic fresh thyme, all simmered in a velvety base of chicken stock and heavy cream. A touch of sautéed onion, garlic, and celery adds depth, while a sprinkle of fresh parsley offers a vibrant, herby finish. With just one pot and simple ingredients, this 60-minute recipe is an easy yet satisfying way to warm up your weeknights. Serve it with crusty bread to soak up every last drop of this irresistible comfort food classic!
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Recipe Information
Ingredients
- 8 slices smoked country bacon
- 2 tablespoons unsalted butter
- 1 medium yellow onion
- 3 medium garlic cloves
- 2 medium celery stalks
- 0.25 cup all-purpose flour
- 4 cups chicken stock
- 3 medium russet potatoes
- 1.5 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 1 teaspoon fresh thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Chop the smoked country bacon into bite-sized pieces. Peel and dice the potatoes into 1/2-inch cubes.
Mince the garlic, finely dice the yellow onion, and slice the celery stalks.
In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and place it on a paper towel-lined plate to drain. Leave about 2 tablespoons of bacon fat in the pot.
Add the butter to the pot along with the diced onion, garlic, and celery. Sauté over medium heat until the vegetables are softened, approximately 5-6 minutes.
Sprinkle the flour over the softened vegetables and stir to coat them evenly, cooking for 2 minutes to remove the raw flour taste.
Slowly pour in the chicken stock while stirring constantly to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes and thyme to the pot. Cover and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the corn kernels, heavy cream, cooked bacon, salt, and black pepper. Lower the heat and let the chowder simmer for another 10 minutes to allow the flavors to meld together.
Taste the chowder and adjust the seasoning if necessary.
Serve hot, garnished with fresh parsley if desired. Pair with crusty bread or a side salad for a complete meal.
Nutrition Facts
Calories |
424 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 591 mg | 26% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 43 mg | 3% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 671 mg | 14% | |
*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.
