Recipe Background
Papa's Potato Bacon Chowder is a rich and hearty soup perfect for warming up your bones and your soul on chilly days. Tender red potatoes are simmered in a broth of savory chicken stock and bright white wine. The broth is then infused with smoky bacon and sweet sautéed onions, with a touch of half-and-half to adds creaminess and richness, making this chowder a pure comfort. Each sip is like biting into the best loaded baked potato! Papa's Potato Bacon Chowder is a delicious way to enjoy the flavors of home when things get nippy outside! It's just like how Dad makes it... and maybe just a touch better!
Papa's Potato Bacon Chowder is a rich and hearty soup perfect for warming up your bones and your soul on chilly days. Tender red potatoes are simmered in a broth of savory chicken stock and bright white wine. The broth is then infused with smoky bacon and sweet sautéed onions, with a touch of half-and-half to adds creaminess and richness, making this chowder a pure comfort. Each sip is like biting into the best loaded baked potato! Papa's Potato Bacon Chowder is a delicious way to enjoy the flavors of home when things get nippy outside! It's just like how Dad makes it... and maybe just a touch better!
Ingredients
- 2 strips bacon chopped
- 1/2 large onion chopped
- 2 1/2 tablespoons all-purpose flour
- 1 (32-ounce) carton chicken stock optionally low-sodium
- 1/4 cup white wine
- 1 pound red potatoes cut into 1/2-inch-thick cubes
- 3/4 cup half-and-half warm
- kosher salt to taste
- black pepper to taste
- fresh parsley optional, to taste, chopped, for garnish
Directions
- In a large pot over low heat, add the bacon and cook, while stirring occasionally, until the fat is liquefied, about 3-4 minutes. Be careful not to let the fat burn. If it starts to smoke, lower the heat.
- Increase the heat to medium.
- Add the onions to the bacon pieces and cook, stirring occasionally, until they are translucent but not brown, about 4 minutes.
- Add the flour to the bacon mixture and cook, while stirring with a wooden spoon, until the flour is absorbed into the fat, about 1-2 minutes.
- Cook the bacon mixture until it forms a roux, about 3-4 minutes. Do not let the roux brown.
- Slowly add the stock into the roux, while whisking, until it is fully incorporated.
- Bring the stock mixture to a boil.
- Add the white wine to the stock mixture and stir to combine until it is fully combined.
- Add the potatoes to the soup mixture and simmer until the potatoes are fork-tender, about 15 minutes.
- Add the warm half-and-half to the soup mixture and bring it to a simmer, about 1 minute.
- Season the soup mixture with the salt and the black pepper, then stir to combine.
- Serve sprinkled with the parsley.
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