Bacon Potato Chowder Recipe

Name: Bacon Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
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.
2
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.
3
Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon.

2408

kcal

Calories

156

Fat

103

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 12 bacon strips, diced, 2 medium onions, chopped, 6 celery ribs, sliced, 12 medium potatoes, peeled and cubed, and more.

Yes, Bacon Potato Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bacon Potato Chowder

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