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

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4.5 33 39
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One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. —Anna Mayer, Fort Branch, Indiana
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 12 servings


  • 8 cups diced potatoes
  • 3 cans (14-1/2 ounces each) chicken broth
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/3 cup chopped onion
  • 1/4 teaspoon pepper
  • 1 package (8 ounces) cream cheese, cubed
  • 1/2 pound sliced Jones Dairy Farm Dry-Aged Bacon, cooked and crumbled, optional
  • Minced chives, optional

Nutritional Facts

1 cup (calculated without bacon): 179 calories, 9g fat (5g saturated fat), 25mg cholesterol, 690mg sodium, 21g carbohydrate (2g sugars, 2g fiber), 4g protein.


  1. In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender.
  2. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).
Originally published as Potato Chowder in Quick Cooking July/August 2001, p42

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lvalcani User ID: 4394375 263203
Reviewed Mar. 8, 2017

"This was excellent!"

joanie32145 User ID: 6960330 260850
Reviewed Feb. 5, 2017

"good receipe"

cindiak User ID: 221828 260250
Reviewed Jan. 25, 2017

"This was very good. Agree with others, the cream cheese needs to at least be at room temperature to blend in. We added ham instead of bacon, garlic and more pepper."

jetluvs2cook User ID: 1675049 259233
Reviewed Jan. 5, 2017

"Very delicious and so easy to make!"

luvdemgrits User ID: 8486223 256886
Reviewed Nov. 17, 2016

"If you are having trouble getting the cream cheese to blend without lumps you could try allowing it to soften first.."

reedqueen User ID: 2507765 254596
Reviewed Sep. 25, 2016 Edited Sep. 26, 2016


tippi.mitchell User ID: 5101325 254315
Reviewed Sep. 19, 2016

"I made this after reading the most negative reviews, and my result was great. First, I started off on HIGH and after two hours, I added the cream cheese, which I had not only cubed, but microwaved until it was melty. I stirred it into the soup, and after about an hour, it was all incorporated perfectly--no flecks nor lumps, and it thickened the soup perfectly. I kept it on HIGH for four hours, then switched to LOW and with a potato masher, pressed down some of the now-soft potatoes. The soup was good, but bland, so I added four small cloves of fresh, minced garlic. I added a bit more pepper.

The way I diced my (red organic) potatoes, 8 C = three pounds. I could see adding chopped ham (you can buy it chopped) in lieu of bacon. Chopped chives and bacon make a pretty and tasty garnish, as would cheddar shards or shreds.
easy; a bit time consuming to cube the potatoes. I'd make it again, though!"

chris28304 User ID: 2137086 236152
Reviewed Nov. 1, 2015

"This was OK but I like my potato soup much thicker. I even added cornstarch, tried mashing some of the potatoes and added shredded cheddar cheese to try and thicken it some and it was still to watery. It also took a lot of time to get the cream cheese to blend in. I had used the whipped cream cheese hoping it would work better but it did not. This didn't taste bad but I don't believe I'll make this recipe again. I have other potato soup recipes that I know I like better. I would definitely recommend, if you like your potato soup on the thicker side, reducing the amount of chicken broth."

lem318 User ID: 1639501 55482
Reviewed Sep. 26, 2013

"Fantastic. Sometimes I add diced ham and at the end I add shredded swiss cheese"

saichen User ID: 6483703 89837
Reviewed Aug. 17, 2012

"easy, cheap, and simple to put in the crockpot. only issue i had was a cream cheese doesn't incorporate completely and there can be lumpy."

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