Potato Bacon Chowder (Print-Friendly Version)
Enjoy a warm bowl of velvety soup filled with clams, bacon, and hearty potatoes, a simple homemade version of a restaurant classic.
# Ingredients:
01 -
1 cup chicken stock.
02 -
Three medium celery sticks, chopped into small pieces.
03 -
Two medium-sized russet potatoes, peeled and cut into cubes.
04 -
One cup whole milk.
05 -
One small yellow onion, diced.
06 -
6 slices of bacon, cut into small pieces.
07 -
4 canned clams (6.5 ounces each), chopped.
08 -
Salt and ground black pepper as needed for seasoning.
09 -
1 cup half-and-half cream.
10 -
Three fresh garlic cloves, finely chopped.
11 -
1/2 cup all-purpose flour.
# Steps:
01 -
Fry the chopped-up bacon in a big pot till it's a bit crispy. Remove it with a slotted spoon and place it on a plate.
02 -
Toss garlic, diced onions, and chopped celery into the pot. Cook until they’re tender, then stir in the flour.
03 -
Pour in the broth, juice from the clams, half-and-half, and milk. Mix until it’s nice and smooth. Add the diced potatoes.
04 -
Let it boil, then lower the heat and simmer. Keep cooking until the potatoes soften and the soup thickens.
05 -
Stir in the clams, add salt and pepper to your liking, and sprinkle the cooked bacon on top before serving.
# Notes:
01 -
Feel free to use fresh clams if canned isn’t your thing.
02 -
Pairs really well with toasted bread or crackers.
03 -
Store leftovers in the fridge—they’ll stay good for up to three days.