When it comes to hearty, soul-warming dishes, few can rival a comforting bowl of potato chowder. This creamy concoction, rich with the earthy flavors of potatoes and savory bacon, is a tried-and-true classic that promises to satisfy even the pickiest eaters. Plus, the Crockpot does most of the work here, offering convenience without sacrificing flavor. Slow cookers are a game-changer for busy days, especially when you get to come home to the inviting aroma of creamy potato chowder that’s been simmering away all day.
Perfect for cozy weeknight meals or gatherings where a hungry crowd is involved (we’re looking at you, game day), this easy potato chowder recipe is a winner every time.
Ingredients for Potato Chowder
- Potatoes: You can’t have potato chowder without potatoes, but the kind you reach for is entirely up to you. Classic chowder spuds that hold up well in liquids include waxy Yukon golds, French fingerlings and red bliss potatoes.
- Chicken broth: Canned chicken broth will give this chowder lots of savory deep flavors, but bonus points if you make your own chicken broth or stock. You could also use veggie-based bone broth for a vegetarian chowder.
- Cream of chicken soup: Along with the chicken broth, we used a can of undiluted, condensed cream of chicken soup to give our chowder the perfect creamy consistency.
- Onion: Potatoes and onions are a classic chowder combo. Opt for white or yellow, finely chopped.
- Cream cheese: The secret binder ingredient in this chowder is cream cheese, imparting a velvety, rich-as-can-be texture. You’ll need one package (8 ounces) of cream cheese, cubed and softened.
- Bacon (optional): Is there anything better than potato chowder topped with crumbles of crispy crunchy bacon? No, we think not.
- Chives (optional): Chopped chives add an oniony, herbaceous note to this chowder and taste great sprinkled on top with the crisped-up bacon.
Directions
Step 1: Add ingredients to the slow cooker
In a 5-quart slow cooker, combine the diced potatoes, chicken broth, cream of chicken soup, chopped onion and pepper. Cover and cook on low for 8 to 10 hours or until the potatoes are fork-tender.
Step 2: Stir in the cream cheese
Add the cream cheese, gently stirring until everything is blended and well combined.
Step 3: Garnish and serve
Before serving, top each bowl of chowder with crispy bacon bits and chives, if desired.
Potato Chowder Variations
- Make it vegan: Having a flavor-packed chowder without all the dairy and bacon is still possible. Swap the chicken broth for veggie broth, the cream cheese for vegan cream cheese or cashew cheese, and the condensed cream of chicken soup for full-fat coconut milk. Or whip up a quick bechamel with margarine, flour and oat milk as a brilliant vegan backup. Instead of bacon bits, top the chowder with crispy frizzled onion strips or crumbled-up tempeh bits.
- Add more protein: We know there’s bacon in this soup, but that’s more for comfort than for protein purposes. If you want to up the meat in potato chowder, try adding shredded chicken, turkey or pulled pork. They all work well in creamy potato soups and turn them into more of a balanced meal.
- Go crazy with toppings: Set up a DIY topping bar similar to our baked potato bar, and let everyone help themselves. Include chopped chives and bacon, as well as shredded cheddar cheese or blue cheese crumbles, sliced jalapenos or scallions, sour cream and garlic croutons.
How to Store Potato Chowder
Given that this is a dairy-laden soup, you’ll want to transfer any leftovers to sealed storage containers and place them in the fridge so they don’t spoil sitting out. If you plan on freezing the rest of the soup, it’s also a good idea to mark your storage containers or zip-top bags with a date, so you’ll know how long the chowder is good for.
How long does potato chowder last?
Speaking of peak freshness, potato chowder will last for up to five days in the fridge, or up to three months in the freezer.
What’s the best way to reheat powder chowder?
Bring the soup to a slow simmer over medium heat, stirring constantly until it’s cooked through. Be careful not to boil the soup though, or the high-fat ingredients may start to separate. Top with your favorite garnishes and dig in (again)!
Potato Chowder Tips
What’s the difference between potato soup and potato chowder?
Potato soups tend to be on the thinner side, while potato chowder is thicker, chunkier and studded with potatoes, onions and creamy ingredients.
How do you thicken chowder that’s too thin?
Add a little cornstarch slurry to the chowder. You can make one on the fly by whisking a teaspoon of cornstarch or arrowroot powder into water or broth, then slowly adding it to the pot until your chowder thickens up.
How can I make bland potato soup taste better?
Perhaps you need a little heat or more spices. A few dashes of Cajun seasoning, a sprinkle of red pepper flakes, a few shakes of hot sauce—all these additions will boost the flavor profile of this soup big time.
