I had a delicious potato chowder on one of my recent trips to San Francisco. So naturally, I wanted to make some for myself at home! The recipe I came up with is equally, if not more, delicious!
Potato Chowder with Bacon
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- Difficulty Level Medium
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- 4 large Russet or Yukon potatoes, peeled and diced
- 2 large carrots, diced
- 1 celery stick, diced
- 1 small onion, diced
- 4 garlic cloves, finely minced
- 1 cup fresh or canned corn
- 4 slices thick-cut smoked bacon
- 3 cups chicken broth
- 4 cup milk
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 1/4 cup Worcestershire sauce
- 1/2 teaspoon EACH: dried basil, dried oregano
- 1 1/2 teaspoons EACH: salt, fresh ground black pepper
- 2 tablespoons fresh chopped parsley
- 1 cup freshly grated Parmesan cheese
- Heat a large sauté pan over medium heat and add 1 tablespoon canola oil. Once pan is hot, render bacon until nicely browned and remove. Cool bacon slightly and then dice.
- Into same pan, add the onion, carrot and celery. Sauté over medium heat until onion is soft and translucent, but not browned. Add the garlic and continue to sauté for 1 more minute. Add to pan the chicken stock and simmer for 4 to 5 minutes. Add to pan the diced potatoes, bacon and corn and bring to a simmer. Then cover and continue to cook for 7 to 8 minutes, stirring occasionally.
- Meanwhile, melt the butter in a large soup pot over medium heat. Whisk in flour once butter has melted completely and cook roux for 3 to 4 minutes, whisking frequently. Begin adding milk, 1 cup at a time, cooking and whisking for about 1 minute after each addition. Add to the milk the Parmesan, salt, pepper, dried herbs, parsley and Worcestershire.
- Transfer the potato and chicken broth mixture into the soup pot containing milk and stir to combine all the ingredients together. Cover pot with lid and continue to simmer over medium/low heat for 10 to 12 minutes, or until potatoes reach desired tenderness. Season with additional salt and pepper to taste. Serve warm with fresh biscuits or sourdough baguette.