Helens Loaded Potato Chowder with Bacon

Stirring Memories

Helens Loaded Potato Chowder with Bacon

5 from 1 vote

Potato chowder with bacon is the kind of hearty, soul‑warming dish that turns simple ingredients into something deeply comforting, blending tender potatoes, creamy broth, and smoky, crisp bacon in every spoonful. Its roots trace back to traditional European chowders—especially from England and France—where fishermen and home cooks relied on potatoes, dairy, and cured meats to create filling, economical meals. As those traditions made their way to America, the dish evolved into the rich, cozy chowder we know today, perfect for chilly evenings and family tables.

Prep Time 40

Cook Time 20

Total Time 1

Servings: 8 People

Course: Entree, Side Dish, Soup

Cuisine: English, USA

Calories: 560

Ingredients Method Notes

Ingredients

For the Chowder

8 slices bacon diced
1 medium yellow onion diced
3 celery stalks diced
3 carrots peeled and diced
8 medium russet potatoes peeled and cut into ½-inch cubes
4 cups chicken broth
2 cups half-and-half
1 cup heavy cream
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder

For the Toppings

½ cup shredded sharp cheddar cheese
4 slices cooked bacon crumbled
3 green onions thinly sliced
Sour cream
Fresh parsley chopped
Black pepper

Method

Cook the Bacon

Place the diced bacon in a large Dutch oven or heavy soup pot over medium heat. Cook until crisp, about 7–9 minutes.
2. Remove the bacon with a slotted spoon and place it on a paper towel. Leave about 2 tablespoons of bacon drippings in the pot.

Sauté the Vegetables

Add the onion, celery, and carrots to the bacon drippings.
2. Cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.

Add the Potatoes

Add the cubed potatoes to the pot and stir them together with the vegetables.

Add the broth and seasonings

Pour in the chicken broth.
2. Add: Salt, Black pepper, Garlic powder and bring the mixture to a gentle boil.

Simmer the Potatoes

Reduce the heat to medium-low. Cover and simmer for approximately 15–20 minutes, or until the potatoes and carrots are tender.
2. Don't overcook the potatoes—you want some pieces to remain chunky.

Make it extra thick and creamy

Use a potato masher to gently mash some of the potatoes right in the pot.
2. Don't mash everything.
3. Leaving plenty of potato chunks gives the chowder that hearty, loaded-potato texture.
4. Add the half and half and the heavy cream.

Add the bacon

Stir about half of the cooked bacon into the chowder, but save the rest for topping.

Taste and adjust

Taste the chowder and add additional salt and pepper if needed.
2. If it becomes thicker than you like, stir in a little additional chicken broth or half-and-half.

Load the bowls

Ladle the hot chowder into bowls.
2. Top each serving with: Shredded cheddar, Crispy bacon, Green onions, A spoonful of sour cream, Fresh parsley, and a little cracked black pepper

Grandma's Secret

For the best flavor, cook the vegetables in the bacon drippings rather than discarding all of the bacon grease. It gives the onion, celery, and carrots a wonderful smoky flavor.

And don't purée the whole soup. Mash only some of the potatoes so every spoonful has tender chunks of potato, carrot, celery, and bacon.

Make It a True “Loaded” Potato Chowder

Set out bowls of toppings and let everyone build their own:

🥓 Crispy bacon 🧀 Sharp cheddar 🥔 Extra diced potatoes 🥛 Sour cream 🌱 Green onions 🌿 Chopped parsley 🌶️ Cracked black pepper

Notes

When Cindy cooked this for us, it was just superb!

Tried this recipe?

Let us know how it was!