Cozy Bacon and Potato Chowder – A Creamy, Comforting Bowl for Any Night

A warm bowl of chowder can turn an ordinary evening into something special. This Cozy Bacon and Potato Chowder is creamy, hearty, and full of comfort without being fussy. It’s the kind of meal that makes the kitchen smell amazing and brings everyone to the table fast.

With smoky bacon, tender potatoes, and a silky broth, it checks all the boxes for a satisfying dinner. You’ll love how simple it is to make, and it tastes even better the next day.

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Cozy Bacon and Potato Chowder - A Creamy, Comforting Bowl for Any Night

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Ingredients

• Bacon: 6–8 slices, thick-cut if possible
• Unsalted butter: 2 tablespoons (optional if bacon renders plenty of fat)
• Yellow onion: 1 medium, diced
• Celery: 2 ribs, diced
• Carrots (optional): 1 medium, diced for extra sweetness
• Garlic: 3 cloves, minced
• Russet or Yukon Gold potatoes: 2 pounds, peeled if you like and cut into 1/2-inch cubes
• All-purpose flour: 2 tablespoons (for a light roux)
• Chicken or vegetable broth: 4 cups
• Whole milk: 1 cup
• Heavy cream: 1/2 cup (adjust to taste)
• Bay leaf: 1
• Fresh thyme: 1 teaspoon leaves, or 1/2 teaspoon dried
• Smoked paprika: 1/2 teaspoon (enhances the bacon flavor)
• Black pepper: Freshly cracked, to taste
• Kosher salt: To taste
• Chives or green onions: For garnish
• White wine or apple cider vinegar (optional): 1–2 teaspoons to brighten
• Cheddar (optional): 1/2 cup shredded for extra richness

Instructions

• Crisp the bacon. Set a heavy pot or Dutch oven over medium heat. Cook the bacon until crisp, 7–9 minutes.Transfer to a paper towel–lined plate. Leave 1–2 tablespoons of bacon fat in the pot and discard the rest, or save for another use.
• Sweat the aromatics. Add butter if the pot looks dry. Stir in onion, celery, and carrots.Cook until soft and glossy, about 5–7 minutes, stirring often. Add garlic and cook 30 seconds until fragrant.
• Build a light roux. Sprinkle flour over the vegetables. Stir constantly for 1 minute to cook off the raw taste.This helps thicken the chowder gently.
• Add liquids and potatoes. Pour in the broth while stirring to avoid lumps. Add potatoes, bay leaf, thyme, smoked paprika, a pinch of salt, and several grinds of pepper. Bring to a gentle simmer.
• Simmer until tender. Cook uncovered for 12–15 minutes, stirring occasionally, until potatoes are fork-tender.Lightly mash a few potatoes against the side of the pot to thicken the chowder naturally.
• Finish with dairy. Lower the heat to avoid boiling. Stir in milk and cream. Simmer gently for 3–5 minutes to warm through.Taste and adjust seasoning. If using cheddar, add it now and stir until melted.
• Brighten and add bacon. Stir in a splash of white wine or cider vinegar if you want a little lift. Crumble most of the bacon into the pot, reserving some for garnish.
• Serve. Ladle into bowls.Top with remaining bacon and a shower of chopped chives or green onions. Add more black pepper if you like a peppery finish.

Why This Recipe Works

This chowder builds flavor in layers. Cooking the bacon first renders fat, which then becomes the base for sautéing the onions, celery, and garlic.

That means you get a deep, savory backbone without needing extra ingredients. The potatoes simmer gently in broth and dairy until they’re just fork-tender. Some of them naturally break down to thicken the soup, giving it a luscious texture.

A small splash of cream at the end adds richness without making it heavy. Fresh herbs and a little acid brighten everything so it never tastes flat.

Shopping List

• Bacon: 6–8 slices, thick-cut if possible
• Unsalted butter: 2 tablespoons (optional if bacon renders plenty of fat)
• Yellow onion: 1 medium, diced
• Celery: 2 ribs, diced
• Carrots (optional): 1 medium, diced for extra sweetness
• Garlic: 3 cloves, minced
• Russet or Yukon Gold potatoes: 2 pounds, peeled if you like and cut into 1/2-inch cubes
• All-purpose flour: 2 tablespoons (for a light roux)
• Chicken or vegetable broth: 4 cups
• Whole milk: 1 cup
• Heavy cream: 1/2 cup (adjust to taste)
• Bay leaf: 1
• Fresh thyme: 1 teaspoon leaves, or 1/2 teaspoon dried
• Smoked paprika: 1/2 teaspoon (enhances the bacon flavor)
• Black pepper: Freshly cracked, to taste
• Kosher salt: To taste
• Chives or green onions: For garnish
• White wine or apple cider vinegar (optional): 1–2 teaspoons to brighten
• Cheddar (optional): 1/2 cup shredded for extra richness

Instructions

1. Crisp the bacon. Set a heavy pot or Dutch oven over medium heat. Cook the bacon until crisp, 7–9 minutes.

   Transfer to a paper towel–lined plate. Leave 1–2 tablespoons of bacon fat in the pot and discard the rest, or save for another use.

2. Sweat the aromatics. Add butter if the pot looks dry. Stir in onion, celery, and carrots.

   Cook until soft and glossy, about 5–7 minutes, stirring often. Add garlic and cook 30 seconds until fragrant.

3. Build a light roux. Sprinkle flour over the vegetables. Stir constantly for 1 minute to cook off the raw taste.

   This helps thicken the chowder gently.

4. Add liquids and potatoes. Pour in the broth while stirring to avoid lumps. Add potatoes, bay leaf, thyme, smoked paprika, a pinch of salt, and several grinds of pepper. Bring to a gentle simmer.
5. Simmer until tender. Cook uncovered for 12–15 minutes, stirring occasionally, until potatoes are fork-tender.

   Lightly mash a few potatoes against the side of the pot to thicken the chowder naturally.

6. Finish with dairy. Lower the heat to avoid boiling. Stir in milk and cream. Simmer gently for 3–5 minutes to warm through.

   Taste and adjust seasoning. If using cheddar, add it now and stir until melted.

7. Brighten and add bacon. Stir in a splash of white wine or cider vinegar if you want a little lift. Crumble most of the bacon into the pot, reserving some for garnish.
8. Serve. Ladle into bowls.

   Top with remaining bacon and a shower of chopped chives or green onions. Add more black pepper if you like a peppery finish.

Keeping It Fresh

This chowder keeps well for 3–4 days in the fridge. Store it in an airtight container and let it cool to room temperature before refrigerating.

The flavors meld and improve overnight. When reheating, warm it gently over low heat or in the microwave at 50–70% power. If it thickens too much, add a splash of broth or milk to loosen.

For longer storage, freeze without the dairy. Reheat, then add the milk and cream fresh for the best texture.

Why This is Good for You

This chowder balances comfort with real nourishment. Potatoes provide complex carbs and potassium for steady energy.

The aromatics—onion, celery, and garlic—bring antioxidants and natural sweetness without extra sugar. Using milk plus a bit of cream keeps it indulgent yet reasonable. You can control the richness by adjusting the ratio.

Add more vegetables if you want: corn, carrots, or peas boost fiber and color. A finishing sprinkle of chives adds freshness and a little vitamin K.

What Not to Do

• Don’t boil the dairy. High heat can cause curdling or a grainy texture. Keep it to a gentle simmer after adding milk and cream.
• Don’t over-salt early. Bacon and broth can be salty.

  Season lightly at first and adjust at the end.

• Don’t rush the aromatics. Softening onions and celery properly builds the chowder’s base. If they’re undercooked, the soup tastes sharp and thin.
• Don’t skip the mash step. Mashing a few potatoes in the pot creates body without extra flour or cornstarch.
• Don’t overcrowd with add-ins. Too many mix-ins can muddle the flavor and texture. Pick one or two extras.

Variations You Can Try

• Corn and Bacon Chowder: Stir in 1–1.5 cups of corn kernels during the last 5 minutes.

  Fresh, frozen, or canned all work.

• Smoky Chipotle: Add 1 teaspoon of minced chipotle in adobo with the spices for a warm, smoky kick.
• Seafood Twist: Stir in 8–12 ounces of peeled shrimp or chopped clams during the final 3–4 minutes. Simmer gently until just cooked.
• Lighter Version: Use half-and-half instead of cream, and add an extra carrot and some cauliflower to bulk it up without extra fat.
• Herb Lovers: Swap thyme for dill or parsley. Finish with lemon zest instead of vinegar for brightness.
• Vegetarian Swap: Use plant-based bacon or smoked mushrooms, plus vegetable broth.

  A touch of smoked paprika keeps that savory depth.

• Cheddar and Chive: Fold in 1 cup sharp cheddar for a cheesier, chowder-meets-baked-potato vibe.

FAQ

Can I make this ahead of time?

Yes. The flavors improve as it rests. Make it a day ahead and reheat gently.

If you plan to freeze, do so before adding dairy, then add milk and cream after reheating.

Which potatoes are best?

Yukon Golds hold their shape and yield a creamy texture. Russets break down more, making a thicker chowder. You can also mix the two for a balance of silky and tender bites.

How can I thicken the chowder without flour?

Skip the roux and simply mash more potatoes in the pot.

You can also blend a cup of the soup and stir it back in. Both methods keep it gluten-free.

What if I don’t eat pork?

Use turkey bacon or a smoked sausage alternative. For a vegetarian option, try smoked paprika, a dash of liquid smoke, and sautéed mushrooms to bring that savory depth.

Can I use half-and-half instead of milk and cream?

Absolutely.

Use about 1.5 cups of half-and-half in place of the milk and cream. Add it toward the end and heat gently.

Why add vinegar or wine at the end?

A small splash of acid brightens the flavors and balances the richness. It won’t make the chowder sour—just more lively and well-rounded.

How do I avoid greasy chowder?

Drain excess bacon fat after cooking.

Keep only 1–2 tablespoons for sautéing the vegetables. If oil pools on top later, lay a paper towel over the surface briefly to absorb it.

What should I serve with it?

Crusty bread, a simple green salad, or a side of roasted vegetables all pair well. A crisp apple slaw is great for contrast.

Wrapping Up

Cozy Bacon and Potato Chowder is straightforward, satisfying, and endlessly adaptable.

With a few pantry staples and smart technique, you get a bowl full of creamy comfort that still tastes fresh. Make it once, and it’ll become a regular in your cold-weather rotation—or any time you’re craving something warm and welcoming. Set out the bowls, sprinkle those chives, and enjoy the kind of meal that feels like home.