Description
Learn how to make the best potato chowder with our easy recipe. Discover tips, side dish pairings, and storage solutions for a perfect, comforting meal.
Ingredients
Scale
Ingredients List
Main Ingredients:
- 4 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 4 slices bacon, chopped (optional)
- 1/2 cup grated cheddar cheese (optional)
- 2 tablespoons butter
- 1 tablespoon all-purpose flour (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley or chives for garnish
Instructions
- Prepare the Ingredients: Start by peeling and dicing the potatoes into 1-inch cubes. Chop the onion, garlic, and any other vegetables you’re using, such as celery or carrots. If using bacon, chop it into small pieces.
- Cook the Bacon (if using): In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
- Sauté the Aromatics: In the same pot, add the butter and let it melt over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent and fragrant, about 5 minutes. If you’re adding celery or carrots, sauté them with the onions and garlic until they start to soften.
- Add the Potatoes and Broth: Stir in the diced potatoes, making sure they are evenly coated with the butter and aromatics. Pour in the chicken or vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the potatoes simmer until they are tender, about 15-20 minutes.
- Thicken the Chowder: If you prefer a thicker chowder, mash some of the potatoes directly in the pot using a potato masher, or remove a portion of the soup and blend it in a blender or with an immersion blender before returning it to the pot. Alternatively, you can stir in a roux made from 1 tablespoon of flour and 1 tablespoon of butter for added thickness.
- Add the Cream and Bacon: Once the potatoes are tender and the chowder has reached your desired consistency, stir in the heavy cream or half-and-half.
Notes
- Garnish for Extra Flavor: Adding a garnish to your potato chowder can elevate its flavor and presentation. Consider topping each bowl with fresh herbs like parsley or chives, a sprinkle of grated cheese, crumbled bacon, or a dollop of sour cream. These small touches add a burst of flavor and make the dish look even more inviting.
- Texture Balance: For a more textured chowder, consider leaving some potato chunks whole while blending the rest. This creates a nice balance between a creamy base and hearty pieces of potato, giving the soup more depth and interest.
- Serving Suggestions: Potato chowder is best served hot, straight from the pot. Pair it with one of the suggested side dishes, such as garlic bread or a crisp salad, to create a complete meal. This chowder also pairs well with a glass of white wine or a light beer, which can complement its rich flavors.