NEXT RECIPE >

Bacon Potato Chowder Recipe
Bacon Potato Chowder Recipe photo by Taste of Home
Next Recipe

Bacon Potato Chowder Recipe

Read Reviews
4.5 6 8
Publisher Photo
This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES:12-14 servings
TOTAL TIME: Prep: 30 min. Cook: 40 min.
MAKES: 12-14 servings

Ingredients

  • 12 Jones Dairy Farm Dry-Aged Bacon strips, diced
  • 2 medium onions, chopped
  • 6 celery ribs, sliced
  • 12 medium potatoes, peeled and cubed
  • 1/3 cup butter
  • 1 cup all-purpose flour
  • 8 cups milk
  • 2 medium carrots, shredded
  • 1 tablespoon salt
  • 1 teaspoon pepper

Nutritional Facts

1 cup: 386 calories, 20g fat (10g saturated fat), 44mg cholesterol, 782mg sodium, 42g carbohydrate (11g sugars, 3g fiber), 10g protein.

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain.
  2. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  3. Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon. Yield: 12-14 servings.
Originally published as Bacon Potato Chowder in Country Extra March 2003, p49


Reviews for Bacon Potato Chowder

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
peachweb User ID: 4373365 124611
Reviewed Oct. 19, 2012

"This is very similar to my own recipe. I use cream rather than milk and much less (I like mine thick). I also add some rosemary, sage, thyme and a garlic clove. Sometimes I put some sharp cheddar cheese directly in the soup. The cream keeps it fluid and also prevents it from sticking to the pan. Alternatively, you can also try adding a country gravy packet or some cabbage or a can of cream of mushroom for different flavor profiles. This is a very good base recipe."

MY REVIEW
cort_forsy User ID: 5475421 40422
Reviewed Feb. 7, 2011

"I had high hopes for this recipe and it didn't even come close to tasting good. There was no flavor it tasted like it was missing something really big. I had to put cheese and extra salt and pepper and it still wasn't great. Definitely won't be making this again."

MY REVIEW
patchworkgirl57 User ID: 5784760 205420
Reviewed Jan. 25, 2011

"very good! this is the first potato soup recipe that i've made that actually came out good!"

MY REVIEW
carolbewley User ID: 1866297 54283
Reviewed Nov. 1, 2010

"I made this for a church party last night and everyone loved it."

MY REVIEW
auntnani791 User ID: 4909065 133975
Reviewed Feb. 15, 2010

"I love this recipe. I did add one can of cream of chicken soup, one can of carrots, one can of corn & a couple dashes of nutmeg! This is honestly the best tasting potato & bacon chowder I've ever had!"

MY REVIEW
Cindy Lea User ID: 4268954 133974
Reviewed Jul. 14, 2009

"This was quite tasty and easy to make. I did add a few extra spices though, just because I like them. I added: sweet basil, rosemary, parsley flakes, and italian seasoning. Also, I froze the leftovers for a quick meal."

Loading Image