Potato Bacon Chowder

Happy fall y’all! I can’t believe this season is upon us already. School is in full swing, hockey is starting and we have cooler fall evenings. I, for one, love this season simply for the change in menu around here. We begin turning the oven on again, cooking and baking some warm and comforting dishes. This Potato Bacon Chowder is one of them, and a regular feature on our dinner rotation.

When I make this soup, I know that all of the kids will make an effort to be at the dinner table. We have older teens in our house, who are often gone during the dinner hour with friends or at work or playing sports. But if I say, “I’m making chowder tonight!” I know they’ll all be here. It’s a creamy, bacon-y recipe full of veggies, that is incredibly versatile. I have been known to sneak other vegetables in there (cauliflower is especially yum), when I need to empty out the crisper drawer. And, I have been adding quinoa, for added thickness, to this recipe for years and the kiddos are none the wiser.

Listen, as long as it’s loaded with potatoes and bacon, everyone is happy! Potato Bacon Chowder makes magic happen.

I like to serve this with shredded cheddar cheese, chopped green onions and a batch of fresh warm biscuits for dipping. We are a large family, so this makes a fairly large pot of chowder. But no worries! Eat it for dinner and freeze the leftovers for later in smaller lunch-sized containers. It freezes really well and makes the perfect grab and go lunch or quick dinner.

So soups on and it’s time to bundle up guys! The cooler weather is here to stay and it’s time for cozy sweaters, comforting meals, SOCKS, and apple picking. I hope you are enjoying all of the wonders of autumn.

More fall soup favorites:

Red Wine Beef Stew, Zuppa Toscana, Hamburger Soup, Turkey Vegetable Soup.

Potato Bacon Chowder

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5 from 1 vote

Potato Bacon Chowder

Comfort food in a bowl, this potato bacon chowder is so yummy!

Course Soup

Cuisine American

Keyword potato bacon chowder

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 10

Calories 408kcal

Author The Bewitchin Kitchen

Ingredients

• 8 slices bacon
• 4 cups chicken stock
• 1 cup water
• 3/4 cup celery chopped
• 3/4 cup onion chopped
• 4 cups potatoes peeled and cubed
• 1/2 cup quinoa
• 3 cups half and half cream divided
• 1/4 cup flour
• 1/2 cup mayonnaise
• 2 cups frozen corn
• chopped green onions for serving
• shredded cheddar cheese for serving

Instructions

•  Cook the bacon until crispy and drain on paper towel; crumble and set aside.
• In a large soup pot, add the chicken stock and water.  Add in the potatoes, onions and celery and bring to a boil.  Turn the heat to medium, add in the quinoa and let the soup simmer for 10 minutes or until potatoes are tender.
• Mix the flour and mayonnaise with 1 cup of the half and half.  Stir that into the soup (it won't be smooth yet, but don't worry about that).  Stir in the other 2 cups of half and half, along with the corn and crumbled bacon.
• Bring the soup back up to a light boil and let simmer for a few minutes.  Remove from heat and top with shredded cheddar and green onions.  Serve immediately.

Nutrition

Serving: 1g | Calories: 408kcal | Carbohydrates: 34g | Protein: 11g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 373mg | Potassium: 759mg | Fiber: 4g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 13.9mg | Calcium: 115mg | Iron: 3.9mg

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