Bacon and Potato Chowder

This satisfying Bacon and Potato Chowder is comfort food in a bowl. The soup packed with potatoes, corn, and vegetables in a rich and cheesy broth.

This soup is so filling, it can be a meal on its own.  A good side dish would be some cheddar biscuits.

Ingredients for the Bacon and Potato Chowder

• 5 thick cut slices of bacon, chopped into 1/2 inch pieces
• 2 tablespoon butter
• 1 cup diced onions
• 1 cup diced celery
• 2 tablespoons flour
• 4 medium sized potatoes, peeled and chopped into chunks
• 3 cups chicken stock or broth
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 chicken bullion cube
• 1 (14 ounce) can corn
• 2 cups heavy cream
• 1/2 teaspoon finely diced fresh dill
• 1/2  teaspoon finely diced fresh chives
• 1 cup shredded cheddar cheese (freshly grated is preferred)
• Sour cream to serve (optional)
• More chives, dill, or parsley to serve (optional)
• Additional shredded cheddar to serve (optional)

Directions/Instructions

• In a pot or casserole dish, cook the bacon on medium heat until the bacon renders fat and starts to crisp.  This should take about 5 minutes.  With a slotted spoon, remove the bacon from the pot and set it aside for later.  Keep the fat in the pot.
• In the same pot or casserole dish, add the butter, along with the onions and celery.  Cook for 5 to 6 minutes, or until the vegetables begin to soften.
• Stir in the flour and cook for 1 more minute.  The flour will thicken the soup, along with the starch in the potatoes.
• Pour in the chicken stock, potatoes, salt, pepper, onion powder, and chicken bullion cube.  Cook until you can insert a fork or knife into a piece of potato with little resistance.  This should take about 12 to 18 minutes, depending on the size of your potato pieces.
• Stir in the corn and heavy cream.  Heavy cream gives the soup it’s richness.  However, if you want to reduce the calories, you can use half and half.  Cook for an additional 5 minutes.
• Turn the heat down to low.  Stir in the shredded cheddar.  Freshly shredded cheddar melts much more smoothly than the pre cut kind.  However, you can use the latter if thats what you have on hand.  Cook until the cheese melts in the soup.  Return the bacon back to the pot.
• Stir in the chives, dill and parsley.

Serve with top toppings of your choice.

For more heartwarming soups, like the Kielbasa Soup, visit our Soup page.

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Bacon and Potato Chowder

This satisfying Bacon and Potato Chowder is comfort food in a bowl. The soup packed with potatoes, corn, and vegetables in a rich and cheesy broth.

Course Appetizer, Main Course

Cuisine American

Keyword Bacon, Potato, Soup, Soups

Ingredients

• 5 thick cut slices of bacon chopped into 1/2 inch pieces
• 2 tablespoon butter
• 1 cup diced onions
• 1 cup diced celery
• 2 tablespoons flour
• 4 medium sized potatoes peeled and chopped into chunks
• 3 cups chicken stock or broth
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon black pepper
• 1 chicken bullion cube
• 1 14 ounce can corn
• 2 cups heavy cream
• 1/2 teaspoon finely diced fresh dill
• 1/2 teaspoon finely diced fresh chives
• 1 cup shredded cheddar cheese freshly grated is preferred
• Sour cream to serve optional
• More chives dill, or parsley to serve (optional)
• Additional shredded cheddar to serve optional

Instructions

1. In a pot or casserole dish, cook the bacon on medium heat until the bacon renders fat and starts to crisp.  This should take about 5 minutes.  With a slotted spoon, remove the bacon from the pot and set it aside for later.  Keep the fat in the pot.
2. In the same pot or casserole dish, add the butter, along with the onions and celery.  Cook for 5 to 6 minutes, or until the vegetables begin to soften.
3. Stir in the flour and cook for 1 more minute.  The flour will thicken the soup, along with the starch in the potatoes.
4. Pour in the chicken stock, potatoes, salt, pepper, onion powder, and chicken bullion cube.  Cook until you can insert a fork or knife into a piece of potato with little resistance.  This should take about 12 to 18 minutes, depending on the size of your potato pieces.
5. Stir in the corn and heavy cream.  Heavy cream gives the soup it's richness.  However, if you want to reduce the calories, you can use half and half.  Cook for an additional 5 minutes.
6. Turn the heat down to low.  Stir in the shredded cheddar.  Freshly shredded cheddar melts much more smoothly than the pre cut kind.  However, you can use the latter if thats what you have on hand.  Cook until the cheese melts in the soup.  Return the bacon back to the pot.
7. Stir in the chives, dill and parsley.

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