hearty bowl of potato bacon chowder

Step 3: Add Potatoes and Carrots

1. Toss in the cubed potatoes and carrots. Stir well to coat them in the bacon fat and aromatics.
2. Sprinkle in the thyme, add the bay leaf, and season lightly with salt and pepper.

Step 4: Pour in the Broth

1. Pour the chicken or vegetable broth over the vegetables, ensuring they are fully submerged.
2. Increase the heat to medium-high and bring the mixture to a gentle boil.
3. Once boiling, reduce the heat to low, cover, and simmer for 15–20 minutes, or until potatoes are tender when pierced with a fork.

Step 5: Thicken the Chowder (Optional)

1. For a creamier, thicker chowder, melt butter in a small pan and stir in flour to make a roux. Cook for 1–2 minutes until lightly golden.
2. Slowly whisk in ½–1 cup of the hot broth from the pot to form a smooth mixture.
3. Stir this mixture back into the chowder pot to thicken the soup.

Step 6: Add the Cream

1. Reduce heat to low and stir in the heavy cream.
2. Let the chowder gently simmer for 5–7 minutes, stirring occasionally.
3. Taste and adjust seasoning with more salt and pepper if needed.

Step 7: Finish and Serve

1. Remove the bay leaf.
2. Stir in half of the crispy bacon pieces, reserving the rest for garnish.
3. Ladle the chowder into bowls, top with the remaining bacon and a sprinkle of chopped green onions or chives for freshness and color.

Tips for the Perfect Potato Bacon Chowder

• Choose the right potatoes: Russets or Yukon Gold work best as they hold their shape yet become tender.
• Make it extra hearty: Add corn kernels, celery, or diced bell peppers for more texture and flavor.
• Leftovers: This chowder keeps well in the fridge for 2–3 days and tastes even better the next day as the flavors meld.
• Vegan version: Replace bacon with smoked tempeh or coconut bacon, use vegetable broth, and swap cream for coconut milk.

A hearty bowl of potato bacon chowder is more than just a meal; it’s an embrace in a bowl. Crispy bacon, tender potatoes, creamy broth, and a touch of thyme make every spoonful a comforting delight. Serve with warm crusty bread, and you’ve got the perfect winter—or anytime—comfort food.

If you want, I can also make a shortcut version using one pot and minimal cleanup that’s just as flavorful but even faster to prepare. Do you want me to do that?