Potato Bacon Chowder Recipe

Name: Potato Bacon Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup olive oil; 10 ounces applewood bacon, raw, diced; ½ tablespoon fresh garlic, chopped; 1 tablespoon fresh shallot, chopped; ½ cup yellow onion, diced small; ½ cup celery & leaves, diced small; ¾ cup carrot, peeled, diced small; ½ tablespoon thyme, dried leaf; 3 bay leaves, broken; 1 ½ cups colorado russet potatoes, diced with skin on; 1 ½ cups colorado yukon gold potatoes, diced with skin on; 8 cups chicken stock or 8 cups broth; 4 cups heavy whipping cream; cornstarch, slurry as needed (equal parts water and cornstarch); 2 cups white cheddar cheese; kosher salt; ground white pepper

Servings: persons

¼ cup olive oil
10 ounces applewood bacon, raw, diced
½ tablespoon fresh garlic, chopped
1 tablespoon fresh shallot, chopped
½ cup yellow onion, diced small
½ cup celery & leaves, diced small
¾ cup carrot, peeled, diced small
½ tablespoon thyme, dried leaf
3 bay leaves, broken
1 ½ cups colorado russet potatoes, diced with skin on
1 ½ cups colorado yukon gold potatoes, diced with skin on
8 cups chicken stock or 8 cups broth
4 cups heavy whipping cream
cornstarch, slurry as needed (equal parts water and cornstarch)
2 cups white cheddar cheese
kosher salt
ground white pepper

1
Prepare all vegetables as instructed and put aside.
2
Heat large stock pot and add the oil.
3
Saute the bacon until half cooked, add the garlic and shallots and cook until slightly browned.
4
Add the carrots, celery and onions and saute until tender then add thyme and bay leaves.
5
Add the potatoes and saute for approximately 3 minutes.
6
Add the chicken stock and bring to a boil, cook until potatoes are fork tender.
7
Add the heavy cream and bring to a boil, adjust seasoning with the salt and white pepper as needed.
8
Puree half of this mixture using a hand held stick blender; result should produce a very smooth soup with some chunks of potato.
9
Tighten as needed with the slurry mixture and add the white cheddar cheese.
10
Season as needed with the salt and white pepper.
11
Garnish with chopped parsley and croutons.

2535

kcal

Calories

168

Fat

Carbs

199

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: ¼ cup olive oil, 10 ounces applewood bacon, raw, diced, ½ tablespoon fresh garlic, chopped, 1 tablespoon fresh shallot, chopped, and more.

Yes, Potato Bacon 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.

That's it — enjoy your meal!

Potato Bacon Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions