Bacon And Potato Chowder Recipe

Ingredients for Bacon And Potato Chowder

• 8 ounces bacon, diced
• Onion
• Garlic Clove
• 2 pounds russet potatoes, peeled and diced
• Water
• Chicken Bouillon Cubes
• 2 tablespoons all-purpose flour
• Evaporated 2% Milk

How to Make Bacon And Potato Chowder

1. 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.
2. Add the diced potatoes and onions to the pot with the bacon grease. Cook until the potatoes are slightly softened, about 5-7 minutes.
3. Stir in the flour and cook for 1 minute, stirring constantly, to make a roux.
4. Gradually whisk in the chicken broth, ensuring no lumps form. Add the milk, cream, salt, pepper, and thyme.
5. Bring the mixture to a simmer, then reduce heat to low and cook for 15-20 minutes, or until the potatoes are tender.
6. Stir in the cooked bacon, and shredded cheddar cheese (if using).
7. Serve hot, garnished with chopped chives or green onions (optional). Enjoy!