Best 17 Potato Bacon Chowder Recipes

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Indulge in the hearty and comforting goodness of our Potato Bacon Chowder, a classic dish that combines the best of both worlds. Savor the creamy texture of the chowder, enriched with tender potatoes, smoky bacon, and a medley of vegetables. This versatile recipe offers a symphony of flavors, making it a perfect choice for a cozy meal. Our collection also features a Vegetarian Potato Chowder, a delightful variation that caters to those with dietary preferences, showcasing the versatility of this timeless dish. Explore our curated recipes and let the irresistible aroma of Potato Bacon Chowder fill your kitchen, promising a satisfying culinary experience.

Let's cook with our recipes!

POTATO, BACON, AND CORN CHOWDER



Potato, Bacon, and Corn Chowder image

A quick and delicious comfort food made with canned corn, potatoes and bacon.

Provided by Kim R.

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h

Yield 8

Number Of Ingredients 10

½ pound thick sliced bacon, cut into 1/2-inch pieces
2 carrots, diced
4 stalks celery, chopped
1 bay leaf
2 tablespoons butter
2 tablespoons flour
4 cups milk
2 large potatoes, peeled and diced
1 (15.25 ounce) can whole kernel corn, drained
1 pinch paprika

Steps:

  • Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
  • Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

Nutrition Facts : Calories 267.7 calories, Carbohydrate 35.6 g, Cholesterol 27.6 mg, Fat 9.8 g, Fiber 3.9 g, Protein 11.3 g, SaturatedFat 4.8 g, Sodium 475.3 mg, Sugar 9.1 g

BACON-POTATO CORN CHOWDER



Bacon-Potato Corn Chowder image

I was raised on a farm, so a warm soup with homey ingredients, like this corn chowder with bacon, was always a treat after a chilly day outside. My hearty chowder nourishes the family. -Katie Lillo, Big Lake, Minnesota

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1/2 pound bacon strips, chopped
1/4 cup chopped onion
1-1/2 pounds Yukon Gold potatoes (about 5 medium), peeled and cubed
1 can (14-3/4 ounces) cream-style corn
1 can (12 ounces) evaporated milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 1-1/2 teaspoons in pan. Add onion to drippings; cook and stir over medium-high heat until tender., Meanwhile, place potatoes in a large saucepan; add water to cover. Bring to a boil over high heat. Reduce heat to medium; cook, uncovered, 10-15 minutes or until tender. Drain, reserving 1 cup potato water., Add corn, milk, salt, pepper, potatoes and reserved potato water to saucepan; heat through. Stir in bacon and onion.

Nutrition Facts : Calories 335 calories, Fat 13g fat (6g saturated fat), Cholesterol 37mg cholesterol, Sodium 592mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 3g fiber), Protein 12g protein.

POTATO BACON CHOWDER



Potato Bacon Chowder image

This chowder is like a bacon-topped baked potato in a bowl. On cold winter days, my family is thrilled to see this meal on the table.-Jacque Manning, Burbank, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 11

1 pound potatoes, peeled and cubed (about 2 medium)
1 cup water
8 bacon strips
1 medium onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-3/4 cups whole milk
1 cup sour cream
1/2 teaspoon salt
Dash pepper
1 tablespoon minced fresh parsley

Steps:

  • Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

Nutrition Facts : Calories 389 calories, Fat 29g fat (13g saturated fat), Cholesterol 59mg cholesterol, Sodium 869mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 2g fiber), Protein 9g protein.

POTATO BACON CLAM CHOWDER



Potato Bacon Clam Chowder image

A white, cream-based chowder, this recipe adds more then the usual ingredients. I added skin-on red potatoes, spinach leaves, mushrooms, and bacon for both flavor and texture. I don't always measure exactly, more of an eye for ingredients as I go along. Feel free to experiment.

Provided by Nichol

Categories     Soups, Stews and Chili Recipes     Chowders     Clam Chowder Recipes

Time 1h

Yield 4

Number Of Ingredients 21

4 slices bacon, diced
1 tablespoon butter, or as needed
¼ cup diced onion
2 cups cubed, red skin-on potatoes
1 (8 ounce) bottle clam juice, divided
¼ cup diced celery
¼ cup diced carrots
¼ cup diced mushrooms
1 ½ teaspoons ground black pepper
1 teaspoon salt
½ cup butter
1 cup all-purpose flour
2 cups whole milk
1 pint half-and-half
1 cup heavy whipping cream, or to taste
2 bay leaves
1 teaspoon dried thyme
1 teaspoon dried dill weed
2 (6.5 ounce) cans minced clams
6 leaves spinach, or more to taste
salt and ground black pepper to taste

Steps:

  • Place bacon in a large, heavy saucepan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate. Pour bacon drippings into bowl and reserve.
  • Melt 1 tablespoon butter in the same saucepan over medium-high heat. Cook and stir onions in hot butter until soft, 5 to 8 minutes. Add potatoes, 1/2 the bottle of clam juice, celery, carrots, mushrooms, 1 1/2 teaspoons pepper, and 1 teaspoon salt; bring to a simmer. Reduce heat to medium-low, cover, and cook for 15 minutes.
  • Melt 1/2 cup butter in a large pot over medium heat. Whisk flour into melted butter until smooth. Whisk milk, half-and-half, and cream into flour mixture until smooth and slightly thickened, about 10 minutes. Stir vegetable mixture, remaining clam juice, bay leaves, thyme, and dill into cream mixture. Bring to a simmer, reduce heat to medium-low, and simmer until vegetables are tender and chowder is hot, 15 minutes.
  • Stir minced clams, spinach leaves, and reserved bacon drippings into chowder. Cook until clams are heated through, 3 to 5 minutes. Season with salt and pepper to taste and garnish with cooked bacon.

Nutrition Facts : Calories 1059.3 calories, Carbohydrate 57.6 g, Cholesterol 287.5 mg, Fat 74.1 g, Fiber 3.4 g, Protein 42.4 g, SaturatedFat 43.9 g, Sodium 1358.1 mg, Sugar 7.8 g

WALTER'S POTATO, BACON, CORN CHOWDER



Walter's Potato, Bacon, Corn Chowder image

This is one of my Dad's recipes. It's great comfort food and very good with biscuits or corn muffins.

Provided by Larry Jones

Categories     Chowders

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

8 slices bacon, diced
4 medium potatoes, chopped
1/2 cup onion, chopped
pepper
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can cream of celery soup
1 (15 ounce) can corn
1 teaspoon marjoram
3 cups milk, depends on how thick you want it to be

Steps:

  • Cook bacon in skillet till crisp-add onions until limp-drain on paper towels.
  • Put potatoes and celery in large stock pot and add enough water to just cover.
  • Boil until not quite tender.
  • Do not drain.
  • Add bacon, onions and rest of ingredients and simmer for 1/2 hour--eat & enjoy.

INSTANT POT® POTATO, CORN, AND BACON CHOWDER



Instant Pot® Potato, Corn, and Bacon Chowder image

Instant Pot® version of a combined, classic comfort soup, ready in about 1 hour!

Provided by angelinamarie3

Categories     100+ Everyday Cooking Recipes     Special Collection Recipes     New

Time 1h

Yield 6

Number Of Ingredients 13

4 slices bacon, diced
1 onion, diced
3 cloves garlic, minced
4 medium potatoes, peeled and cubed
1 (16 ounce) package frozen corn kernels
4 cups vegetable stock, or more as needed
1 teaspoon dried thyme
1 pinch cayenne pepper
salt and ground black pepper to taste
¾ cup heavy cream
3 tablespoons all-purpose flour
¼ cup shredded Cheddar cheese, or to taste
2 tablespoons chopped green onions, or to taste

Steps:

  • Set a 6-quart multi-functional pressure cooker (such as Instant Pot®) to Saute function. Add bacon and cook and stir until brown and crispy, 6 to 8 minutes. Transfer to a paper towel-lined plate, leaving any scraps and grease in the pot. Add onions and garlic. Cook, stirring frequently, until onions are translucent and garlic is fragrant, 2 to 3 minutes. Stir in bacon, potatoes, corn, vegetable stock, thyme, cayenne pepper, then the salt and pepper.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
  • Whisk together heavy cream and flour in a small bowl. Set aside.
  • Select Sauté setting and bring to a boil. Stir in the heavy cream mixture and cook, stirring frequently, until mixture is slightly thickened, 4 to 5 minutes. If mixture is too thick, add additional vegetable stock as needed to reach desired consistency.
  • Garnish with shredded Cheddar cheese and green onions. Serve immediately.

Nutrition Facts : Calories 366.2 calories, Carbohydrate 47.7 g, Cholesterol 53.4 mg, Fat 16.6 g, Fiber 5.6 g, Protein 10.4 g, SaturatedFat 9.1 g, Sodium 380.1 mg, Sugar 4.6 g

BACON POTATO CHOWDER



Bacon Potato Chowder image

This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.

Provided by Taste of Home

Categories     Lunch

Time 1h10m

Yield 12-14 servings.

Number Of Ingredients 10

12 bacon strips, diced
2 medium onions, chopped
6 celery ribs, sliced
12 medium potatoes, peeled and cubed
1/3 cup butter
1 cup all-purpose flour
8 cups milk
2 medium carrots, shredded
1 tablespoon salt
1 teaspoon pepper

Steps:

  • In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain. , Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon.

Nutrition Facts : Calories 386 calories, Fat 20g fat (10g saturated fat), Cholesterol 44mg cholesterol, Sodium 782mg sodium, Carbohydrate 42g carbohydrate (11g sugars, Fiber 3g fiber), Protein 10g protein.

SWEET POTATO/BACON CORN CHOWDER



Sweet Potato/Bacon Corn Chowder image

I merged recipes from several sources to get this. I once made it and brought it to work for a pot luck. they LOVED it! I had people from other offices asking for the recipe!

Provided by hhorn

Categories     Chowders

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

8 slices bacon, cut into slivers
2 medium white potatoes, peeled & diced
1 medium onion, chopped
2 medium sweet potatoes, peeled & diced
2 bay leaves
1 tablespoon Old Bay Seasoning
salt & pepper
10 ounces frozen corn
1 cup sour cream
1 1/4 cups milk
10 ounces condensed cream of chicken soup

Steps:

  • In a large soup pot cook bacon over medium high heat until almost crisp.
  • Add white potatoes and onions. Cover and cook 5 minutes, stirring frequently.
  • Add sweet potatoes, bay leaves, Old Bay, salt and pepper. Cover and reduce heat to medium; cook a few minutes more - until potatoes are tender, stirring occasionally.
  • Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (approx 10 minutes).
  • Remove bay leaves and serve.

Nutrition Facts : Calories 421.2, Fat 26.7, SaturatedFat 11.5, Cholesterol 48.3, Sodium 741.1, Carbohydrate 37.1, Fiber 3.6, Sugar 3.3, Protein 10.6

POTATO AND ROOT VEGETABLE CHOWDER WITH BACON



Potato and Root Vegetable Chowder with Bacon image

Categories     Soup/Stew     Milk/Cream     Potato     Sauté     Low Fat     Bacon     Leek     Root Vegetable     Winter     Healthy     Simmer     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 12

2 bacon slices, chopped
1 tablespoon olive oil
3 medium leeks, thinly sliced (white and pale green parts only)
1 pound parsnips, peeled, cut into 1/3-inch dice
3 medium carrots, peeled, cut into 1/3-inch dice
4 garlic cloves, minced
1 1/2 teaspoons dried thyme
1 1/2 pounds Yukon Gold potatoes, peeled, cut into 1/2-inch dice
2 tablespoons all purpose flour
3 cups reduced-fat (2%) milk
3 cups (or more) vegetable broth
2 tablespoons chopped fresh parsley

Steps:

  • Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add oil to drippings in same pot; heat over medium heat. Add leeks; sauté until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; sauté 5 minutes. Stir in potatoes, then flour; stir 1 minute to coat. Gradually add milk and 3 cups broth; bring to boil. Reduce heat; simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill bacon. Cool chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth, if desired.)
  • Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley; serve.

SWEET POTATO CORN BACON CHOWDER



Sweet Potato Corn Bacon Chowder image

Number Of Ingredients 14

1 very large sweet onion diced
3-4 cloves garlic finely chopped
2 celery stalks
3 canned chipotle peppers finely chopped
1/2-3/4 red pepper
1 pound bacon well fried diced (use about 1/2 of fat)
2 plum tomatoes chopped
3 cups sweet potato peeled and cubed (one very large)
1 can black beans
1 can white kidney beans
1 can corn (large)
1-1/2 liters chicken stock
2 1/2 teaspoons smoked paprika
2 tablespoons thyme

Steps:

  • saute first three ingredients, saute bacon, add peppers saute, add potatoes, tomatoes and chicken stock, add smoked paprika and thyme, simmer 10 minutes, add black beans, corn, simmer 10 minutes add white beans at the end (or they fall apart).

HEARTY BACON POTATO CHOWDER



Hearty Bacon Potato Chowder image

Make and share this Hearty Bacon Potato Chowder recipe from Food.com.

Provided by daisygrl64

Categories     Chowders

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

8 slices bacon, cut into 1-inch pieces
2 cups red potatoes, cubed
1 cup onion, chopped
1 cup sour cream
1 1/4 cups milk
1 (10 3/4 ounce) can condensed cream of chicken soup
8 ounces whole kernel corn, drained
1/4 teaspoon black pepper
1/4 teaspoon thyme leaves

Steps:

  • in 3 quart saucepan cook bacon over medium heat for 5 minutes, add potatoes and onions, continue cooking stirring often until potatoes are tender about 15 to 20 minutes.
  • add remaining ingredients and continue cooking until heated through about 10 to 12 minutes.

POTATO BACON CORN CHOWDER



Potato Bacon Corn Chowder image

This recipe is mine that I have worked on for a few years. People love it. This is a great recipe to enjoy with a nice sourdough bread.

Provided by Jon Brown

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h20m

Yield 50

Number Of Ingredients 13

1 pound bacon, diced
3 onions, diced
1 bunch celery, diced
3 tablespoons minced garlic
2 quarts water, divided
1 gallon heavy whipping cream
1 cup butter
1 ¾ cups all-purpose flour
18 potatoes, peeled and diced
2 (16 ounce) packages frozen corn
1 red bell pepper, diced
2 pinches red pepper flakes, or to taste
1 pinch salt and ground black pepper to taste

Steps:

  • Place bacon in a large heavy-bottom pot and cook over medium-high heat until crispy, about 10 minutes. Add onions and celery to bacon and stir until coated in bacon grease; add garlic.
  • Pour 1 quart water over onion mixture and cover pot; steam vegetables until partially tender, about 5 minutes. Add remaining 1 quart water and cream; reduce heat to medium.
  • Melt butter in a saucepan over medium heat; stir flour into melted butter and cook until mixture forms a paste. Add potatoes to flour-butter paste and cook until paste is lightly browned and the raw flavor of flour is gone, about 5 minutes. Slowly stir potato mixture into vegetable and cream mixture and cook until soup is smooth, potatoes are tender, and temperature is 170 degrees F (75 degrees C) to 180 degrees F (80 degrees C), 30 to 40 minutes.
  • Cook and stir corn and red bell pepper together in a cast iron skillet over medium heat until golden brown, 10 to 15 minutes. Mix corn mixture into soup and season with red pepper flakes, salt, and pepper.

Nutrition Facts : Calories 408.2 calories, Carbohydrate 23.9 g, Cholesterol 117.4 mg, Fat 33.4 g, Fiber 2.6 g, Protein 5.5 g, SaturatedFat 20.3 g, Sodium 142.6 mg, Sugar 1.9 g

POTATO AND ROOT VEGETABLE CHOWDER WITH BACON OCTOBER



POTATO AND ROOT VEGETABLE CHOWDER WITH BACON OCTOBER image

Categories     Soup/Stew     Vegetable     Stew

Yield 6 servings

Number Of Ingredients 11

2 bacon slices, chopped
1 TBL olive oil
3 Medium leeks, thinly sliced (white and pale green parts only)
1 lb parsnips, peeled, cut into 1/2 inch dice
3 medium carrots, peeled, cut into 1/2 inch dice
4 garlic cloves, minced
1 1/4 tsp dried thyme
1 1/2 lbs yukon gold potatoes, peeled, cut into 1/2 inch dice
2 TBLS all purpose flour
3 cups reduced fat milk
3 cups (or more) veg broth

Steps:

  • Cook bacon in large pot over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Add oil to drippings in same pot; heat over medium heat. Add leeks, saute until tender but not brown, about 7 minutes. Add parsnips, carrots, garlic, and thyme; saute 5 minutes. Stir in potatoes, then flour, stir 1 min to coat. Gradually add milk and 3 cups broth, bring to boil. Reduce heat, simmer uncovered until vegetables are tender and soup thickens slightly, stirring occasionally, about 20 minutes. Season with salt and pepper. (can be made 1 day ahead. Cover and chill bacon. Coll chowder slightly. Chill uncovered until cold, then cover and keep chilled. Rewarm before continuing, thinning with more broth if desired). Stir bacon into chowder. Ladle into bowls. Sprinkle with parsley.

BACON, POTATO AND BEAN CHOWDER



Bacon, Potato and Bean Chowder image

Make and share this Bacon, Potato and Bean Chowder recipe from Food.com.

Provided by katew

Categories     Chowders

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon oil
4 slices bacon, chopped
1 onion, finely chopped
1 teaspoon garlic, freshly minced
500 g potatoes, peeled and diced
1 (430 g) can 3 bean mix, drained
3 cups chicken stock
1/2 cup cream
salt and pepper

Steps:

  • Heat oil in large pot.
  • Cook bacon, onion and garlic for 3 minutes.
  • Add potatoes, cook further 5 minutes.
  • Stir in can of three bean mix and stock.
  • Bring to the boil, reduce heat and simmer till potatoes are tender.
  • Season and stir in cream.

HEARTY BACON POTATO CHOWDER



Hearty Bacon Potato Chowder image

I believe its cold here, 35 degrees so Im making some good old comfort food. This bacon potato chowder is one of the best comfort food you can have. Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!

Provided by Zelda Hopkins

Categories     Chowders

Time 50m

Number Of Ingredients 9

8 slice bacon, cut into 1 inch pieces
2 c cubed new red potatoes
1 c chopped onion
1 c sour cream
1 1/4 c milk
10 3/4 oz can condenced cream of chicken soup
8 oz can whole kernal corn, drained
1/4 tsp pepper
1/4 tsp thyme, dried

Steps:

  • 1. In a 3 quart sauce pan cook bacon over medium heat for 5 minutes; Add potatoes and onions. Continue cooking occasionally, until potatoes are tender [15--20 minutes.]Add remaining ingredients. Continue cooking, stirring occasionally, until heated through [10--12 minutes]

BACON, POTATO AND CHEDDAR CHOWDER



BACON, POTATO AND CHEDDAR CHOWDER image

Categories     Soup/Stew     Cheese     Potato     Quick & Easy     Simmer

Yield 4-6 servings

Number Of Ingredients 9

6 slices bacon, chopped
1 Tbsp vegetable oil
1 onion, chopped
2 Tbsp all-purpose flour
1 tsp fresh or dried thyme
4 cups chicken or vegetable stock
2-3 thin skinned potatoes, unpeeled and diced
1 cup half & half
1 cup grated old cheddar

Steps:

  • In a largish pot, cook the bacon over medium-high heat until crisp; remove with a slotted spoon and set aside in a bowl. Add the oil and the onions to the pot and cook for 5-6 minutes, until soft. Sprinkle the flour and thyme over the onions and stir to coat, cooking for a minute. Add the stock and potatoes, bring to a boil and simmer uncovered for 15 minutes, until the potatoes are tender. Add the half & half and cheddar and cook for a few more minutes, until the cheese is melted. Stir in the bacon and season to taste with salt and pepper.

POTATO BACON CHOWDER



Potato Bacon Chowder image

Web Photo This is my definition of comfort food. It's easy and quick to prepare. Serve it with fresh bread & that's a meal for me.

Provided by CONNIE BOLDA

Categories     Chowders

Time 30m

Number Of Ingredients 10

8 slice bacon - chopped
1 c onion - medium chop
3 c potaoes, diced (i like ukon gold)
1 1/2 c water
1 can(s) cream of chicken soup
1 c sour cream
1 3/4 c milk
1/2 tsp salt
1/2 tsp black pepper
OPTIONAL: SHREDDED CHEDDAR CHEESE & DICED TOMATOES

Steps:

  • 1. 1)Fry bacon until crisp in a large heavy pot. Add onion & saute 2 - 3 minutes.
  • 2. 2) Pour off fat; Add water and potatoes. Bring to a boil; cover & simmer 10-15 minutes or until potatoes are tender.
  • 3. 3) Stir in canned soup, sour cream and milk. Add salt and pepper. Heat to serving temperature.
  • 4. 4) Serve with the optional shredded cheese and tomatoes sprinkled on top.

Tips:

  • Choose the Right Potatoes: For a creamy and hearty chowder, select starchy potatoes like Russet or Yukon Gold. They hold their shape well and break down easily, creating a smooth, thick soup.
  • Crispy Bacon Bits: Render bacon over medium heat until crispy, then remove and set aside. The rendered bacon fat adds a delicious smoky flavor to the chowder.
  • Sautéed Aromatics: Sauté onions, celery, and garlic in the bacon fat until softened and fragrant. This step enhances the flavor base of the chowder.
  • Season Generously: Don't be shy with the seasonings! Add salt, pepper, paprika, thyme, and bay leaves to taste. The combination of spices creates a well-rounded and flavorful broth.
  • Simmer for Flavor: Bring the chowder to a boil, then reduce heat and simmer for at least 30 minutes. This allows the flavors to meld and develop, resulting in a rich and satisfying soup.
  • Fresh Vegetables: Add fresh vegetables like carrots, corn, or peas towards the end of cooking to retain their vibrant color and texture.
  • Garnish Elegantly: Before serving, garnish the chowder with chopped bacon, green onions, or a sprinkle of paprika for an extra touch of visual appeal.

Conclusion:

Potato bacon chowder is a classic comfort food that warms the soul on chilly days. With its creamy texture, smoky bacon flavor, and tender vegetables, this soup is sure to be a hit at any gathering. Whether you follow the recipe precisely or use it as a base for your own culinary creativity, experimenting with different ingredients and flavors can lead to endless variations of this versatile dish. So, gather your ingredients, fire up the stove, and indulge in the delightful flavors of potato bacon chowder, a timeless culinary treasure.

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