Potato Bacon Chowder: Hearty, Creamy, and Soul-Warming

Potato bacon chowder is the ultimate comfort in a bowl—rich, creamy, and packed with the savory flavor of smoky bacon and tender potatoes. Whether you’re warding off winter chills or craving something cozy and filling, this soup hits the spot. Easy to make and impossible to resist, it’s a crowd-pleaser for any occasion.

This guide walks you through creating a classic potato bacon chowder using simple ingredients and a few easy steps. From crisping the bacon to blending in cream and herbs, this foolproof method delivers warm, flavorful results every time.

How to Make Potato Bacon Chowder

This recipe combines crispy bacon, soft potatoes, aromatic vegetables, and a creamy broth into a thick, satisfying chowder perfect for dinner or lunch.

Ingredients

Chowder Base:

• 5 slices thick-cut bacon, chopped

• 1 small onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 4 cups diced potatoes (Yukon Gold or Russet)

• 3 cups chicken broth

• 1 cup whole milk

• 1 cup heavy cream

• 2 tbsp all-purpose flour

• Salt and black pepper to taste

• ½ tsp dried thyme (or fresh)

• ¼ tsp smoked paprika (optional)

Garnish (Optional):

• Chopped chives or green onions

• Shredded cheddar cheese

• Extra bacon bits

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Preparing Instructions

Step 1: Crisp the Bacon
In a large soup pot, cook the chopped bacon over medium heat until crispy. Remove and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the pot.

Step 2: Sauté the Vegetables
Add the onions, carrots, and celery to the pot. Cook for 5–7 minutes until softened. Add garlic and cook for 1 more minute.

Step 3: Build the Base
Sprinkle the flour over the veggies and stir to coat. Slowly whisk in chicken broth, scraping up any browned bits.

Step 4: Add Potatoes and Simmer
Stir in the potatoes, thyme, salt, pepper, and paprika. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes until the potatoes are tender.

Step 5: Finish with Cream and Bacon
Stir in the milk, cream, and half the cooked bacon. Simmer for another 5 minutes. Taste and adjust seasoning.

Servings

Serves: 4–6 bowls

Presentation & Decoration

Garnish Ideas:

• Sprinkle with chopped chives or green onions

• Top with extra crispy bacon and shredded cheese

• Add a swirl of cream for a café-style finish

Serving Suggestions:

• Serve with crusty bread or garlic toast

• Pair with a light salad or sandwich for a full meal

Best Time to Eat

Cold-Weather Favorite: A must-have for fall and winter
Weeknight Winner: Quick, satisfying dinner for busy nights
Lunch Leftovers: Tastes even better the next day

Portion Guide

Individual: About 1½ cups per person
Group: Double the batch for a crowd or meal prepping

Storage & Shelf Life

Refrigeration: Store in an airtight container for up to 4 days
Freezing: Freeze in portions for up to 2 months (leave out cream, add fresh when reheating)
Reheating Tip: Warm gently on the stovetop over medium-low heat

Allergy Guide

Gluten-Free: Use cornstarch or gluten-free flour instead of all-purpose flour
Dairy-Free: Use plant-based cream and milk alternatives
Low-Sodium: Use low-sodium broth and control the added salt

More Cozy Soup Recipes

• Creamy Broccoli Cheddar Soup: Cheesy, rich, and packed with veggies

• Loaded Baked Potato Soup: All your favorite toppings in one bowl

• Chicken Corn Chowder: A hearty mix of sweet corn and savory chicken

Tag your chowder creations with  us how you serve this warm and creamy classic—we might feature your dish in our next seasonal roundup!