Bacon and Potato Chowder
Bacon and potato chowder is creamy, decadent, and uses cream cheese instead of cheddar for a velvety finish. It's perfect for cozy winter nights and definitely not for those on diets.
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.
Notes
Use Yukon Gold potatoes for best texture.