Ingredients (~6 servings)
- 6 bacon slices
- 3 Tbsp unsalted butter
- 3 celery stalks, diced
- 1 large yellow onion, diced
- 6-7 medium Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes
- 3 Tbsp all-purpose flour
- 4 1/2 cups low-sodium chicken stock
- 2 1/4 cups heavy whipping cream or half and half
- 6 oz cream cheese, cut into cubes
- 1 1/2 – 2 tsp salt, to taste
- Fresh chopped chives, for topping
- Black pepper, for topping
Render Bacon and Sauté Vegetables
Heat a Dutch oven or large pot over medium-high heat. Once the pot is hot, add the bacon slices. Cook until the bacon is crispy on both sides.
Transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot. Reduce the heat to medium-low.
Add the 3 Tbsp of butter to the bacon fat. Once it’s melted, add the diced celery, onion, and potatoes. Season with a small pinch of salt and stir to coat everything. Sauté for ~5-7 minutes, just until the onions are translucent.
Build and Simmer the Chowder
Stir in the 3 Tbsp of all-purpose flour until it is no longer visible and has absorbed the fat. Cook for one minute, stirring, to cook out the raw flour taste.
Pour in the 4 1/2 cups of chicken stock, mixing as you pour to incorporate the flour.
Cover the pot with a lid and bring the soup to a simmer over medium heat. Let it simmer for ~10-15 minutes, or until the potatoes are fork-tender.
Finish with Cream Cheese
Remove the lid and stir in the heavy whipping cream. Bring the soup back up to a simmer.
Add the cubed cream cheese. Stir the soup regularly and let it simmer for about 10 minutes. You need to keep stirring until the cream cheese is totally incorporated into the soup and no visible white bits remain.
Taste the chowder and add more salt if needed.
Serve the soup topped with fresh chives, black pepper, and the reserved crispy bacon, crumbled.
Bacon and Potato Chowder
Ingredients
Ingredients (~6 servings)
- 6 bacon slices
- 3 Tbsp unsalted butter
- 3 celery stalks diced
- 1 large yellow onion diced
- 6-7 medium Yukon Gold Potatoes peeled and cut into 1/2-inch cubes
- 3 Tbsp all-purpose flour
- 4 1/2 cups low-sodium chicken stock
- 2 1/4 cups heavy whipping cream or half and half
- 6 oz cream cheese cut into cubes
- 1 1/2 – 2 tsp salt to taste
- Fresh chopped chives for topping
- Black pepper for topping
Instructions
- Cook bacon in Dutch oven until crisp, remove and set aside.
- Sauté butter, celery, onion, and potatoes in bacon fat for 5-7 minutes.
- Stir in flour and cook 1 minute.
- Add chicken stock, cover, and simmer 10-15 minutes until potatoes are tender.
- Stir in cream and return to simmer.
- Add cream cheese, stirring until fully incorporated, about 10 minutes.
- Season with salt to taste.
- Serve topped with crumbled bacon, chives, and black pepper.
