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Bacon Potato Chowder

Total Time

Prep: 30 min. Cook: 40 min.

Makes

12-14 servings

This is a hearty, stick-to-your-ribs potato soup. In place of the bacon, you can substitute cubed cooked ham.

Ingredients

  • 12 bacon strips, diced
  • 2 medium onions, chopped
  • 6 celery ribs, sliced
  • 12 medium potatoes, peeled and cubed
  • 1/3 cup butter
  • 1 cup all-purpose flour
  • 8 cups milk
  • 2 medium carrots, shredded
  • 1 tablespoon salt
  • 1 teaspoon pepper

Directions

  1. In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain.
  2. Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened.
  3. Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon.

Nutrition Facts

1 cup: 386 calories, 20g fat (10g saturated fat), 44mg cholesterol, 782mg sodium, 42g carbohydrate (11g sugars, 3g fiber), 10g protein.

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