Teresa's Recipes
Homestyle Potato Chowder with Crispy Bacon
Experience a taste of homely comfort with this delectable potato chowder. A hearty bowl of this creamy soup is a delightful blend of tender potatoes, crunchy vegetables, and crispy bacon, all simmered in a rich and savory broth. With its roots in the traditional American cuisine, this chowder is a perfect embodiment of rustic cooking, offering a warm and satisfying meal.
Ingredients
- 2, finely chopped Green onions
- 1 cup, shredded Cheddar cheese
- 1 cup Heavy cream
- to taste Salt and pepper
- 1/2 teaspoon Dried thyme
- 1 Bay leaf
- 4 cups Chicken broth
- 4 medium, diced Potatoes
- 2 stalks, chopped Celery
- 2, chopped Carrots
- 1 large, diced Onion
- 6 strips, chopped Bacon
Dietary Notes
- Servings: 6
- Dish Type: Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Calories: 350
- Fat: 20g
- Carbs: 30g
- Protein: 10g
- Sodium: 800mg
- Sugar: 5g
Instructions
- In a large pot, add the chopped bacon and cook over medium heat until crispy. Set the bacon aside on a paper towel to drain, leaving the bacon grease in the pot.
- Add the diced onion, carrots, and celery to the pot. Sauté until the vegetables are tender, about 5 minutes.
- Add the diced potatoes, chicken broth, bay leaf, dried thyme, salt, and pepper to the pot. Bring the mixture to a boil.
- Reduce the heat and let it simmer for 20 minutes, or until the potatoes are cooked through.
- Remove the bay leaf from the pot. Using an immersion blender, partially blend the soup to create a creamy texture while leaving some potato chunks for a heartier feel.
- Stir in the heavy cream and shredded cheddar cheese, and continue stirring until the cheese has melted and the soup is creamy.
- Serve the chowder hot, garnished with the crispy bacon and chopped green onions.
Tips
- For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.
- You can add other vegetables like corn or peas for extra flavor and nutrition.