Potato Bacon Chowder

How about a filling and delicious potato chowder recipe – perfect for a late fall/early winter dinner? This is an easy, tasty, and filling chowder that can be augmented and adjusted to meet any desired flavor profile. Add clams and clam juice for a hearty clam chowder. Add flaky white fish like cod for a tasty fish chowder. Even chicken can be used to create a creamy chicken chowder, using herbes de provence to enrich the flavor. But today, let’s keep it simple – just a potato bacon chowder.

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Prep time: 15 mins

Cook time: 45 mins

Total time: 1 hour

Serves: 2

Ingredients

5 oz thick-cut bacon, cut into lardons (approximately 4-5 slices)
1½ lbs gold potatoes
2 oz yellow onion, diced (approximately ½ medium onion)
1 clove garlic, minced
1½ cups of chicken or vegetable broth or stock
1 cup heavy cream
2 tbsp unsalted butter
2 tbsp all-purpose flour
¼ tsp celery seed
¼ tsp white pepper (more or less to taste)
salt to taste

Instructions

Peel and cube the potatoes into ½ to ¾ inch chunks.
Parboil the potatoes for 10 minutes or until a paring knife can start to slide into the potato easily.
While the potatoes are cooking, in a pot with a cover, add the bacon and fry until crisp over Medium/Medium-High heat, approximately 5 to 8 minutes.
Drain the potatoes and set aside.
Place cooked bacon on paper towel lined plate to drain and reserve 1 tbsp bacon grease in the pot.
Lower the heat to Medium and add the onion and cook until translucent, approximately 5 to 8 minutes.
Add the garlic and cook until fragrant, approximately 1 minute.
Add the butter and melt, combining with the onions and garlic, then sprinkle the flour over top and cook until the flour absorbs the butter and becomes thick.
Add the celery seed, white pepper, and broth/stock, stirring to incorporate.
Add the bacon and potatoes, then the cream, stirring to combine.
Cover, reduce heat to Low, and simmer lightly until the potatoes are completely cooked through, approximately 20 to 30 minutes.
Garnish with parsley (if desired) and serve with a crusty sourdough bread.

Peel and cube the potatoes into 1/2 to 3/4 inch chunks.
Parboil the potatoes for 10 minutes or until a paring knife can start to slide into the potato easily.
While the potatoes are cooking, in a pot with a cover, add the bacon and fry until crisp over Medium/Medium-High heat, approximately 5 to 8 minutes.
Drain the potatoes and set aside.
Place cooked bacon on paper towel lined plate to drain and reserve 1 tbsp bacon grease in the pot.
Lower the heat to Medium and add the onion and cook until translucent, approximately 5 to 8 minutes.
Add the garlic and cook until fragrant, approximately 1 minute.
Add the butter and melt, combining with the onions and garlic, then sprinkle the flour over top and cook until the flour absorbs the butter and becomes thick.
Add the celery seed, white pepper, and broth/stock, stirring to incorporate.
Add the bacon and potatoes, then the cream, stirring to combine.
Cover, reduce heat to Low, and simmer lightly until the potatoes are completely cooked through, approximately 20 to 30 minutes.
Garnish with parsley (if desired) and serve with a crusty sourdough bread.