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Potato Chowder


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  • Author: Emily

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.