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Potato Chowder Soup

Potato Chowder Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 2 lb Yukon Gold potatoes, peeled and cut into ½-inch cubes
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 1 cup heavy cream
  • 2 tbsp chopped fresh chives

Method
 

  1. Cook bacon in a large pot over medium heat until crisp, about 7 to 9 minutes. Remove bacon, leave fat in pot.
  2. Sauté onion and celery in the bacon fat until soft, about 5 minutes, then add garlic for 30 seconds.
  3. 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.
  4. Simmer uncovered until potatoes are tender, 15 to 18 minutes. Blend 1½ cups of the soup until smooth and return to the pot.
  5. 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.

Notes

The chowder thickens as it rests, so don’t worry if it looks a little thin after blending. Add a splash of broth when reheating to loosen it back up.