Thick and Creamy Potato Chowder
This potato chowder is rich, velvety, and loaded with tender potatoes and smoky bacon. It’s the kind of soup that tastes like it simmered all day but comes together in under an hour.
A few simple tricks make it extra creamy without turning gluey, and a quick partial blend gives it body while keeping plenty of texture. It’s honest, satisfying food that earns its spot on a cold weeknight.
Why This Chowder Sticks Around
I keep this recipe close because the flavor stays clean, not muddled. The bacon fat does a lot of the heavy lifting, giving the soup a savory backbone that doesn’t need a pile of ingredients to taste complete.
The texture hits the sweet spot between spoon-coating and chunky. Blending just a portion of the potatoes thickens the base naturally, so you get a creamy broth with visible bits of potato and bacon in every bite.
It’s also forgiving. If you have a bit more potato or a slightly different broth, it still works, and the leftovers reheat beautifully the next day.
Ingredients
- 6 slices thick-cut bacon, chopped: adds salt, fat, and crunch
- 1 medium yellow onion, diced: for a sweet, mellow base
- 2 celery stalks, diced: gives a quiet freshness
- 2 garlic cloves, minced: use fresh, not jarred
- 3 tbsp all-purpose flour: thickens the chowder lightly
- 4 cups low-sodium chicken broth: vegetable broth works in a pinch
- 2 lb Yukon Gold potatoes, peeled and cut into ½-inch cubes: they hold their shape while still getting creamy
- 1 tsp kosher salt, plus more to taste
- ½ tsp black pepper
- 1 cup heavy cream: the key to a velvety finish
- 2 tbsp chopped fresh chives: for garnish
Variations / Substitutions
- Bacon swap: use diced pancetta, ham, or smoked sausage. Each brings its own salt and smokiness, so ease back on added salt.
- Lighter dairy: half-and-half works, but the soup won’t be quite as rich. Warm it gently at the end to prevent curdling.
- Add corn: stir in 1 cup frozen or fresh corn kernels with the potatoes for a classic corn-and-potato chowder.
- No-flour thickener: skip the flour and mash an extra half cup of cooked potato into the broth before adding cream.
- Herb shift: fresh dill or parsley are great swaps for chives.
If you like this one, you might also want to try a simple roasted cauliflower soup for another creamy, no-fuss option.
How To Make Potato Chowder
Step 1: Sauté the Aromatics
Set a large pot or Dutch oven over medium heat. Add the 6 slices of chopped bacon and cook, stirring now and then, until the pieces are crisp, about 7 to 9 minutes. Scoop the bacon out with a slotted spoon and set it on a paper towel, but leave the rendered fat in the pot.
Drop the 1 diced onion and 2 diced celery stalks into that hot fat. Cook until the onion turns soft and translucent, about 5 minutes, then stir in the 2 minced garlic cloves and let them go for 30 seconds, just until fragrant. The bacon fat will smell deep and savory at this point, and the garlic should hit your nose right away.
Step 2: Build the Soup Base
Sprinkle the 3 tbsp flour over the softened vegetables and stir constantly for 1 minute. The flour needs to cook off its raw taste, but don’t let it brown beyond a pale gold.
Slowly pour in the 4 cups chicken broth while whisking to knock out any lumps. Once the broth is smooth, add the 2 lb cubed potatoes, 1 tsp salt, and ½ tsp black pepper. Bring the pot to a boil, then lower the heat so the liquid stays at a steady simmer. You’ll see small bubbles breaking the surface, not a rolling boil.
Step 3: Simmer the Chowder
Let the soup cook uncovered until the potatoes are easily pierced with a fork, about 15 to 18 minutes. Stir once or twice so nothing sticks to the bottom. The broth will start to look slightly thicker as the potatoes release their starch.
Scoop out about 1½ cups of the cooked potatoes and broth and transfer them to a blender. Blend until completely smooth, then pour that purée back into the pot. This is what makes the chowder creamy without needing a ton of cream. The color should turn a warm, pale gold.
Step 4: Ladle and Serve the Chowder
Stir in the 1 cup heavy cream and let the soup warm through on low heat for 2 to 3 minutes. Taste and add another pinch of salt or pepper if it needs it.
Ladle the chowder into bowls and top with the reserved crisp bacon and a scatter of fresh chives. Serve hot, with the bacon still crunchy on top and the broth thick enough to coat the back of a spoon.
Tips for the Best Texture
- Choose the right potato: Yukon Golds give you the ideal balance of creaminess and structure. Russets turn mealy and over-thicken the soup, while reds stay too firm.
- Don’t overblend: removing just a portion for puréeing keeps the chowder from turning into a uniform porridge. You want some whole cubes left behind.
- Control the salt carefully: bacon and broth both bring salt, so hold off on extra seasoning until after you add the cream and taste.
- Crisp bacon stays on top: if you mix the bacon in earlier, it goes soft. Add it as a garnish for the best texture contrast.
Scale it up for a crowd:
| Servings | Bacon | Potatoes | Broth | Heavy Cream |
|---|---|---|---|---|
| 6 | 6 slices | 2 lb | 4 cups | 1 cup |
| 12 | 12 slices | 4 lb | 8 cups | 2 cups |
| 18 | 18 slices | 6 lb | 12 cups | 3 cups |
Storing Leftover Chowder
- Refrigerate: store in a sealed container for up to 4 days. The soup will thicken as it sits, so thin it with a splash of broth or milk when you reheat.
- Reheating: warm gently on the stove over low heat, stirring often. Avoid a hard boil, which can make the dairy separate.
- Freezing is not ideal: the cream and potato texture can turn grainy once thawed. If you must, freeze it before adding the cream, then stir it in fresh when you reheat.
What To Serve With Potato Chowder
A sharp, crunchy side cuts through the richness. A simple arugula salad with lemon vinaigrette works well, and any crusty bread or a warm baguette is perfect for dipping. If you want something heartier, grilled cheese with a tangy cheddar pulls the meal together without much extra effort.
Frequently Asked Questions
Can I use milk instead of heavy cream?
Yes, but the soup won’t be as velvety. Warm the milk first and stir it in off the heat to reduce the risk of curdling.
Can I leave out the bacon for a vegetarian version?
Yes. Swap vegetable broth for the chicken broth, and start the aromatics in 2 tablespoons of butter or olive oil. A little smoked paprika can give back some of that smoky depth.
Why did my chowder turn out gluey?
Overblending or using starchy potatoes like Russets usually causes that gluey texture. Blend only a portion of the soup, and stick with Yukon Golds.
Can I add other vegetables?
Yes, diced carrots or corn work well. Add carrots with the onion and celery so they soften, and stir in corn during the last 5 minutes of simmering.
Potato Chowder Recipe
Ingredients
Method
- Cook bacon in a large pot over medium heat until crisp, about 7 to 9 minutes. Remove bacon, leave fat in pot.
- Sauté onion and celery in the bacon fat until soft, about 5 minutes, then add garlic for 30 seconds.
- Stir in flour and cook 1 minute. Slowly whisk in broth, then add potatoes, salt, and pepper. Bring to a boil, then reduce to a simmer.
- Simmer uncovered until potatoes are tender, 15 to 18 minutes. Blend 1½ cups of the soup until smooth and return to the pot.
- Stir in heavy cream, warm through on low heat for 2 to 3 minutes, then taste and adjust seasoning. Ladle into bowls, top with bacon and chives, and serve hot.
