Potato and Bacon Chowder
In short: A thick, creamy chowder of tender potatoes, crisp smoky bacon, onion and celery. A cozy, budget-friendly dinner in under an hour. It takes about 50 min in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 355 kcal
Chowder is a thick, chunky soup built on potatoes, onion and a milky broth, and bacon is its classic partner. The bacon fat cooks the vegetables, a little flour thickens the base, and the potatoes break down just enough to make the whole pot creamy. Crisp bacon and scallions on top add contrast. It needs one pot, simple ingredients and about 50 minutes.
Instructions
- Cook the bacon in a large pot over medium heat for 8 to 10 minutes, until crisp. Lift it out with a slotted spoon onto a paper towel and pour off all but about 2 tablespoons of the fat.
- Cook the onion and celery in the bacon fat for 6 minutes, until soft. Stir in the garlic for 1 minute, then sprinkle in the flour and stir for 1 minute.
- Gradually whisk in the stock until smooth. Add the potatoes, bay leaf and thyme and bring to a boil. Reduce the heat and simmer partly covered for 12 to 15 minutes, until the potatoes are just tender.
- Mash a few of the potato cubes against the side of the pot to thicken the chowder. Stir in the milk and cream and warm over low heat for 5 minutes, without letting it boil.
- Remove the bay leaf. Stir in half the bacon, the cheddar if using, the salt and the pepper, and taste for seasoning.
- Serve topped with the remaining bacon and the scallions.
Tips
- Cut the potatoes into slightly chunky pieces so they give the chowder texture. The mashed ones thicken it.
- For a smoky variation without bacon, use diced smoked ham or cooked smoked sausage, and cook the vegetables in 2 tablespoons of butter.
Questions and answers
What is the difference between chowder and soup?
Chowder is a thick, chunky soup, usually built on potatoes, onion and a milk or cream broth. It has more solid pieces than most soups and is eaten with a spoon like a stew.
How do I keep chowder from curdling?
Add the milk and cream only after the potatoes are cooked, keep the heat low and never let the chowder boil. A little flour in the base also helps keep it smooth.
Can I freeze potato bacon chowder?
It is best not to. Potatoes turn grainy and the milk can separate after freezing. Refrigerate it for up to 4 days and reheat gently.
How long does it take to make Potato and Bacon Chowder?
About 50 min in total: 15 min of preparation and 35 min of cooking.
How many calories are in Potato and Bacon Chowder?
About 355 kcal per serving, with 11 g of protein, 33 g of carbohydrates and 20 g of fat. These values are estimates.
Nutrition per serving
| Calories | 355 kcal |
|---|---|
| Protein | 11 g |
| Carbohydrates | 33 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 8 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
