Slow Cooker Creamy Potato Bacon Chowder

When the weather turns chilly, few meals are as comforting as a warm bowl of creamy potato chowder. This Slow Cooker Creamy Potato Bacon Chowder takes everything you love about a hearty potato soup—tender potatoes, smoky bacon, sweet onion, creamy broth, and simple seasonings—and turns it into an easy slow-cooker meal.

The slow cooker does most of the work, giving the potatoes plenty of time to become tender while the bacon adds a savory depth to the broth. Near the end of cooking, milk and cream are added to create a smooth, velvety texture without making the soup overly heavy.

It is the kind of recipe that works beautifully for a relaxed family dinner, a cold weekend lunch, or a comforting meal you can prepare ahead of time.

Why You’ll Love This Chowder

This chowder is especially convenient because most of the preparation happens before the slow cooker is turned on. The potatoes and vegetables slowly simmer in a flavorful broth, allowing their flavors to blend together.

The bacon brings a smoky, salty richness, while the potatoes make the chowder naturally hearty. Adding the dairy toward the end keeps the creamy ingredients from cooking for too long and helps preserve their smooth texture.

You can also easily adjust the consistency. Leave the potatoes mostly intact for a chunky chowder, or mash some of them directly in the slow cooker for a thicker, creamier bowl.

Ingredients

For the Chowder

• 6 slices bacon, chopped
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 6 medium russet or Yukon Gold potatoes, peeled and cut into small cubes
• 2 medium carrots, peeled and diced
• 3 cups chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 1 teaspoon salt, or to taste
• ½ teaspoon black pepper
• ½ teaspoon dried thyme
• ½ teaspoon smoked paprika
• 1 bay leaf

For Serving

• Extra cooked bacon, crumbled
• Chopped fresh parsley or chives
• Shredded cheddar cheese, optional
• Freshly ground black pepper
• A little sour cream, optional

Step-by-Step Method

Step 1: Cook the Bacon

Start by cooking the chopped bacon in a large skillet over medium heat until it becomes crisp and golden.

Transfer the bacon to a plate lined with paper towels, leaving about 1 tablespoon of the bacon fat in the skillet. Reserve the remaining cooked bacon for later.

Cooking the bacon first gives it a deeper flavor and allows some of its smoky richness to become part of the chowder.

Step 2: Sauté the Onion and Garlic

Add the diced onion to the skillet containing the bacon fat. Cook for about 3 to 4 minutes, stirring occasionally, until the onion begins to soften.

Add the minced garlic and cook for another 30 seconds. Avoid browning the garlic too much, as it can become bitter.

Turn off the heat and set the skillet aside.

Step 3: Prepare the Potatoes and Vegetables

Place the cubed potatoes and diced carrots into the slow cooker.

Try to cut the potatoes into similarly sized pieces. This helps them cook at approximately the same rate and prevents some pieces from becoming mushy while others remain firm.

Add the sautéed onion and garlic mixture.

Step 4: Add the Broth and Seasonings

Pour the chicken broth over the vegetables.

Add the salt, black pepper, dried thyme, smoked paprika, and bay leaf. Stir everything gently so the seasonings are distributed throughout the broth.

Add about half of the cooked bacon at this stage, reserving the rest for serving.

Step 5: Begin Slow Cooking

Cover the slow cooker and cook on LOW for approximately 6 to 7 hours or on HIGH for approximately 3 to 4 hours.

The chowder is ready for the next step when the potatoes and carrots are completely tender when pierced with a fork.

Cooking times can vary between slow cookers, so begin checking the potatoes toward the shorter end of the suggested cooking time.

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