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Bacon Potato Chowder

 Bacon Potato Chowder
This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.
12-14 ServingsPrep: 30 min. Cook: 40 min.


  • 12 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


  • 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.
  • 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.
  • 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.

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Bacon Potato Chowder (continued)

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