This Bacon Potato Chowder is an excellent! Hearty enough for a soup only meal main dish along with a salad. Excellent flavor, easy to make and very filling. It’s also very budget-friendly.
It’s hard for me to think of chowder without seafood coming to mind. Seafood chowder, clam chowder, lobster chowder, etc…
These are all dishes popular in the New England area and they are delicious! However you don’t have to have seafood to make a chowder.
This Bacon Potato Chowder is a basic chowder and it’s ingredients would be included in any respectable New England seafood chowder. Bacon and potatoes!
It’s exceedingly satisfying, and needs no seafood or shellfish to justify its existence. Plus it’s extremely budget friendly!
For best results, buy a good, very smokey bacon from a butcher shop.
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- 6 slices bacon very smokey local bacon is better
- 1 cup onion chopped
- 1 garlic clove minced
- 3 cups potatoes diced
- 3 cups water
- 3 chicken bouillon cubes
- 3 tablespoons flour
- 1 can evaporated 2% milk
- Fry the bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
- In a large pot saute the onion and garlic with 2 tbsp bacon drippings. Add the potatoes, water, bouillon cubes to pot.
- Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
- Mix the flour with a small amount of evaporated milk, making a paste. Gradually stir in remaining milk. Add to the potato mixture.
- Cook over medium heat until the mixture comes to a boil and thickens. Stir often to ensure the soup doesn't burn on the bottom of the pot.
Enjoy!
You might need chowder bowls! These are a true bright white color which goes with everyday plates. Good big size for soup or chili. Great bowls if you are looking for something substantial.
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Recipe based on one by Kat
Photo by Marg