Tomato Bacon Chowder
Cozy up with a bowl of rich and hearty Tomato Bacon Chowder, a flavor-packed blend of smoky, creamy, and tangy goodness. This comforting soup starts with crispy thick-cut bacon, lending its irresistible smoky aroma as the base, while a medley of fresh and canned tomatoes creates a robust, velvety texture. Enhanced with sautéed onions, celery, and garlic, and thickened with a touch of flour, the chowder gets a luxurious finish with heavy cream and a hint of smoked paprika for a warm, earthy kick. Perfectly balanced between creamy and chunky, this quick, 50-minute recipe is ideal for busy weeknights or cozy weekends. Garnish with crumbled bacon and fresh parsley for a burst of color and flavor, and serve alongside crusty bread or crackers for the ultimate comfort food experience!
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Recipe Information
Ingredients
- 6 slices Thick-cut bacon
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 2 stalks Celery stalks, diced
- 2 tablespoons All-purpose flour
- 3 cups Chicken broth
- 3 large Fresh tomatoes, diced
- 1 14-ounce can Crushed canned tomatoes
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Smoked paprika
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
In a large soup pot, cook the bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon from the pot and place it on a paper towel-lined plate to drain. Once cooled, crumble it into small pieces and set aside.
Discard most of the bacon grease from the pot, leaving about 1 tablespoon in the pot.
Add the unsalted butter to the pot and let it melt over medium heat. Stir in the diced onion, minced garlic, and diced celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Sprinkle the all-purpose flour over the vegetable mixture and stir to coat evenly. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring constantly to avoid lumps. Allow the mixture to come to a gentle simmer, stirring occasionally.
Add the fresh diced tomatoes and the crushed canned tomatoes to the pot. Stir well to combine and let the chowder simmer for 15-20 minutes, allowing the flavors to meld.
Using a handheld immersion blender, partially puree the soup to achieve a slightly creamy consistency while keeping some chunks intact. (Alternatively, transfer half of the soup to a blender, puree, and return it to the pot.)
Reduce the heat to low and stir in the heavy cream, salt, black pepper, and smoked paprika. Simmer for 5 more minutes, stirring occasionally.
Taste the chowder and adjust seasoning if necessary.
Ladle the soup into bowls and top with the crumbled bacon and fresh parsley for garnish. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
1737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 366 mg | 122% | |
| Sodium | 5986 mg | 260% | |
| Total Carbohydrate | 68.0 g | 25% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 31.4 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3004 mg | 64% | |
*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.
