Smokey Potato Chowder
Dive into a bowl of comforting Smokey Potato Chowder, a rich and hearty soup that blends creamy textures with bold, smoky flavors. This soul-warming recipe features tender russet potatoes, crispy bacon, and a touch of smoked paprika for a depth of flavor that’s both rustic and refined. Smoked cheddar cheese and heavy cream create a velvety base, while green onion garnish adds a fresh, vibrant finish. Perfect for chilly evenings, this chowder is easy to make and comes together in under an hour, making it an ideal weeknight dinner or crowd-pleasing starter. Serve it with crusty bread for a truly satisfying meal.
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Recipe Information
Ingredients
- 4 large (peeled and diced) russet potatoes
- 6 slices (diced) bacon
- 1 large (diced) yellow onion
- 3 cloves (minced) garlic
- 1 teaspoon smoked paprika
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup (shredded) smoked cheddar cheese
- 3 stalks (sliced, for garnish) green onions
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Instructions
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Add the diced onion to the pot and sauté in the bacon fat for 3-5 minutes until softened and translucent.
Stir in the minced garlic and smoked paprika, cooking for an additional 1-2 minutes until fragrant.
Melt the butter in the pot, then whisk in the flour to create a roux. Stir constantly for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while whisking consistently to avoid lumps. Bring the mixture to a gentle boil and reduce the heat to a simmer.
Add the diced potatoes to the pot and allow them to cook for 15-20 minutes, or until they are fork-tender.
Using an immersion blender (or a regular blender in batches), blend about half of the soup to create a creamy texture, leaving some chunks for a rustic feel.
Stir in the heavy cream and smoked cheddar cheese until melted and fully incorporated.
Season the chowder with salt and black pepper to taste. Adjust seasoning as needed.
Ladle the chowder into bowls and garnish with the reserved bacon bits and sliced green onions before serving.
Nutrition Facts
Calories |
3176 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.9 g | 218% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 502 mg | 167% | |
| Sodium | 6535 mg | 284% | |
| Total Carbohydrate | 309.0 g | 112% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 23.1 g | ||
| Protein | 97.8 g | 196% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 1284 mg | 99% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 8242 mg | 175% | |
*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.
