My husband can’t get enough of this soup. Once we finish a bowl, he’s eager for more.

Creamy potato and bacon chowder is a comforting dish that warms the soul, especially during the chilly months here in the Midwest. This recipe brings together the hearty flavors of potatoes and the smoky goodness of bacon, creating a dish that’s both satisfying and easy to make. It’s a family favorite in our home, perfect for cozy dinners or when we have friends over. The chowder’s origins can be traced back to New England, where chowders are a staple, but this version has a Midwestern twist with a touch of love and care.

This creamy potato and bacon chowder pairs wonderfully with a side of crusty bread or warm dinner rolls, perfect for soaking up every last drop of the delicious broth. A simple green salad with a light vinaigrette can add a refreshing contrast to the richness of the chowder. For a heartier meal, consider serving it alongside a platter of assorted cheeses and charcuterie, allowing everyone to mix and match flavors.

Servings: 6

6 slices of bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups potatoes, peeled and cubed
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup shredded cheddar cheese (optional)
Chopped fresh parsley or chives for garnish

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.

2. Add the diced onion to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

3. Add the cubed potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat and let it simmer until the potatoes are tender, about 15 minutes.

4. In a separate small saucepan, melt the butter over medium heat. Stir in the flour to make a roux, cooking for about 1-2 minutes.

5. Slowly whisk the heavy cream into the roux until smooth, then add this mixture to the pot with the potatoes.

6. Stir in the cooked bacon, reserving some for garnish. Season the chowder with salt and pepper to taste.

7. If using, stir in the shredded cheddar cheese until melted and well combined.

8. Serve the chowder hot, garnished with the reserved bacon bits and a sprinkle of fresh parsley or chives.

For a lighter version, you can substitute half-and-half for the heavy cream. If you have picky eaters, consider blending half of the chowder for a smoother texture that hides the vegetables. For added flavor, try adding a pinch of smoked paprika or a dash of hot sauce. Vegetarians can omit the bacon and use vegetable broth instead, adding smoked paprika for a hint of smokiness.