Creamy Bacon Potato Chowder is a comforting, hearty soup that combines the rich flavors of bacon, tender potatoes, and a smooth, creamy broth. This recipe brings together simple pantry ingredients, creating a warm and satisfying meal perfect for chilly days or whenever you’re craving something cozy and delicious. The crispy bacon and creamy texture make each spoonful incredibly satisfying, while the dill and white pepper add a subtle depth of flavor. Perfect for family dinners, this chowder is easy to make and stores well, making it ideal for meal prep.
Full Recipe:
Ingredients
- 6 slices bacon, cut into 1/2 inch pieces
- 1 onion, finely chopped
- 2 (10.5 ounce) cans condensed chicken broth
- 2 cups water
- 5 large potatoes, diced
- 1/2 teaspoon salt
- 1/2 teaspoon dried dill weed
- 1/2 teaspoon ground white pepper
- 1/2 cup all-purpose flour
- 2 cups half-and-half cream
- 1 (12 fluid ounce) can evaporated milk
Instructions
Step 1: Cook the Bacon
- In a large pot or Dutch oven, cook the bacon pieces over medium heat until they are crisp. This should take about 5–7 minutes.
- Using a slotted spoon, transfer the cooked bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
Step 2: Sauté the Onion
- In the same pot with the bacon fat, add the finely chopped onion.
- Sauté over medium heat until the onion becomes translucent and fragrant, about 3–4 minutes. The onion will absorb the bacon flavor, adding depth to the chowder.
Step 3: Prepare the Broth and Potatoes
- Add the condensed chicken broth and water to the pot, stirring well to combine.
- Add the diced potatoes, salt, dried dill weed, and ground white pepper to the mixture.
- Bring the mixture to a boil over medium-high heat, then reduce the heat to low. Simmer the soup for about 20 minutes, or until the potatoes are tender when pierced with a fork.
Step 4: Thicken the Chowder
- In a small bowl, whisk together the flour and 1 cup of half-and-half until smooth, creating a slurry to help thicken the chowder.
- Slowly add the slurry to the pot, stirring constantly to prevent lumps from forming. Continue to stir for 3–4 minutes until the chowder thickens slightly.
Step 5: Add the Cream and Milk
- Pour in the remaining half-and-half cream and the evaporated milk, stirring to combine.
- Add the cooked bacon back into the pot, reserving a few pieces for garnish if desired.
- Heat the chowder over medium-low heat for an additional 10 minutes, stirring occasionally, until it reaches the desired consistency. Avoid bringing it to a full boil, as this may cause the dairy to curdle.
Step 6: Adjust Seasoning and Serve
- Taste the chowder and adjust the seasoning with additional salt and white pepper if needed.
- Ladle the chowder into bowls, garnishing with the reserved bacon pieces and a sprinkle of fresh dill or chives for added flavor and presentation.
Nutrition Facts (per serving, based on 6 servings)
Calories: 480
Fat: 27g
Carbohydrates: 42g
Protein: 15g
Sodium: 990mg
Fiber: 4g
Cholesterol: 80mg
These values are approximate and may vary based on specific brands and portion sizes.
FAQs
Q: Can I use another type of potato?
A: Yes, Russet potatoes work well due to their high starch content, which thickens the chowder naturally. However, Yukon Gold potatoes can add a creamier texture, and red potatoes hold their shape well if you prefer chunks.
Q: Can I substitute the half-and-half cream with milk?
A: You can use whole milk as a lighter alternative, though the chowder will be less creamy. Alternatively, you can use all evaporated milk if you want to retain richness without half-and-half.
Q: How can I make this chowder thicker?
A: Adding a bit more flour or mashing some of the potatoes can thicken the chowder. You can also reduce the amount of water slightly for a denser texture.
Q: Is there a dairy-free option for this recipe?
A: Yes! Substitute the half-and-half and evaporated milk with coconut milk or a blend of almond and cashew milk. Ensure your broth is also dairy-free.
Q: Can I make this soup vegetarian?
A: Absolutely. Omit the bacon, use vegetable broth instead of chicken broth, and add extra seasonings such as smoked paprika for a depth of flavor.
Tips for Perfect Creamy Bacon Potato Chowder
- Choose the Right Potatoes: Starchy potatoes like Russets work best for a creamy texture, as they release starch while cooking, naturally thickening the chowder.
- Add Extra Flavor with Herbs: Fresh dill or thyme works wonders with potato chowder. Stir in a few sprigs while simmering for enhanced flavor, then remove them before serving.
- Use High-Quality Bacon: The bacon’s flavor plays a significant role in the chowder, so opt for a thick-cut, high-quality bacon for the best taste.
- Avoid Boiling the Cream: After adding the dairy, keep the heat on low to medium-low to prevent curdling. Boiling can cause the milk to separate, affecting the chowder’s creamy consistency.
- Customize with Toppings: Try adding shredded cheese, chopped chives, or even a dollop of sour cream on top for extra richness and flavor.