Ingredients for Bacon And Potato Chowder
- 1 lb bacon, diced
- 1 large onion, diced
- Garlic Clove
- 2 large potatoes, peeled and diced
- 6 cups water
- 6 chicken bouillon cubes
- 1/2 cup all-purpose flour
- 2 cups evaporated 2% milk
- 2 tablespoons bacon grease
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 1/2 cups shredded sharp cheddar cheese
- chopped fresh chives or green onions
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bacon And Potato Chowder? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bacon And Potato Chowder
- Dice the bacon into 1/2-inch pieces. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving about 2 tablespoons of bacon grease in the pot.
- Add the diced potatoes and onions to the pot with the bacon grease. Cook until the potatoes are slightly softened, about 5-7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly, to make a roux.
- Gradually whisk in the chicken broth, ensuring no lumps form. Add the milk, cream, salt, pepper, and thyme.
- Bring the mixture to a simmer, then reduce heat to low and cook for 15-20 minutes, or until the potatoes are tender.
- Stir in the cooked bacon, and shredded cheddar cheese (if using).
- Serve hot, garnished with chopped chives or green onions (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
12g
Fat
9g
Carbs
9g
