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In the realm of cozy comfort foods, few dishes can rival the heartwarming appeal of a creamy potato and bacon chowder. This delightful recipe perfectly balances the earthy flavors of potatoes and the savory crispness of bacon, making it an ideal dish for chilly days or any time you seek a comforting meal. Whether you're cooking for family or entertaining guests, this chowder is sure to impress with its rich taste and inviting aroma.

Quick Creamy Potato & Bacon Chowder

Warm up your chilly evenings with this creamy Potato & Bacon Chowder, a cozy comfort food that's perfect for fall gatherings or quiet nights at home. Packed with earthy potatoes and crispy bacon, this dish is not just easy to make, but it also offers a rich, heartwarming flavor that everyone will adore. In just 45 minutes, you can enjoy a satisfying meal that embodies the spirit of the season. Try it tonight and save this recipe for later comfort!
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Ingredients
  

6 medium-sized potatoes, peeled and diced

6 strips of bacon, chopped

1 medium onion, finely chopped

3 cloves garlic, minced

4 cups chicken or vegetable broth

1 cup heavy cream

1 cup frozen corn (optional)

1 teaspoon dried thyme

Salt and pepper, to taste

Chopped green onions or chives, for garnish

Instructions
 

Cook the Bacon: In a large pot, cook the chopped bacon over medium heat until crispy. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain. Leave the bacon drippings in the pot.

    Sauté Vegetables: In the same pot with the bacon drippings, add the chopped onion and cook for about 3-5 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.

      Add Potatoes and Broth: Stir in the diced potatoes and dried thyme, mixing well. Pour in the chicken or vegetable broth, raise the heat to medium-high, and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook for about 15-20 minutes, or until the potatoes are fork-tender.

        Blend for Creaminess: For a creamy texture, you can use a hand-held immersion blender to puree a portion of the soup (or transfer about half the soup to a blender and return it back to the pot). This will give the chowder a smooth consistency while leaving some potato chunks for texture.

          Finish with Cream and Corn: Reduce the heat to low and stir in the heavy cream and frozen corn. Cook for an additional 5-10 minutes until everything is heated through. Season with salt and pepper to taste.

            Serve: Ladle the chowder into bowls, sprinkle with the crispy bacon, and garnish with chopped green onions or chives.

              Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings