Last Updated on February 18, 2023 by Kimberly Stroh

Have you ever craved warmth and comfort in a bowl? It’s what I want every winter night. This Hearty Bacon Potato Chowder is a 30-minute easy family dinner that’s a one bowl meal. With chunks of potato, celery and carrots – it’s rich and creamy. Chowders are a bit thicker than a soup and I promise you won’t be hungry after half a bowl. It’s everything I want for a winter family dinner and the recipe my kids beg me to make again.

I’m always grabbing russet potato when they’re on sale at the grocery store. I can score a five pound bag for less than $2 and our family enjoys several meals from it. Potatoes are a great way to stretch your family dollar a bit further and fill up for less money.

This recipe came to life when I grabbed my sale potatoes and I had a pound of bacon in the refrigerator. My kids aren’t big soup fans, but they love a thick and chunky chili recipe. Keeping that texture goal in mind, that’s how this Bacon Potato Chowder was created.

Enjoy a big scoop of the chowder and add your favorite toppings. We love to crumble some bacon, add cheddar cheese and even some sliced green onions to the top of the soup. You just can’t go wrong with this chowder on a cold night.

Looking for more great dinner ideas? I’ve got your family covered. Here are a few of our favorites:

• 5-Way Cincinnati Chili
• Original Forgotten Chicken Recipe
• Balsamic Herb Pork Tenderloin

How To Make Bacon Potato Chowder

My family knows that we’ll be enjoying leftovers for a few days when I pull out the large stockpot to cook in. We’re a family of five, but this chowder recipe makes 8 servings. Your stockpot is the biggest kitchen tool you’re going to use for this recipe. The bacon is cooked on the skillet, to add flavor to the vegetables, but you can certainly use the microwave to cook your bacon – if that’s easier.

What To Serve With Bacon Potato Chowder

You don’t need to serve anything else with the chowder because it’s so hearty, but rolls and salad are awesome pairings. Some homemade dinner rolls to scoop up the chowder is always a win for me. I enjoy the soup for family dinners, but I’ve also doubled the recipe for church gatherings. Everyone raves about the flavor.

Don’t forget the toppings too! Sliced green onions, cheddar cheese and crumbled bacon are great toppings.

How To Keep Your Bacon Potato Chowder Fresh

Once it’s completely cooled, your chowder might get a skin on the top. Just stir it again to remove that layer. Transfer it to an airtight food storage container and keep it in the refrigerator. The chowder is good for 5-7 days refrigerated.

Can You Freeze Leftover Bacon Potato Chowder?

If you have leftovers, or you’ve doubled the recipe on purpose, you can certainly freeze it. Transfer the chowder to a freezer bag to prevent freezer burn. Keep in the freezer for up to three months. Let it thaw in the refrigerator for 24 hours and reheat on low over the stove to enjoy again.

Recipe Substitutions You Can Make

There are so many easy substitutions that you can make for this Bacon Potato Chowder. You can use turkey bacon instead of pork bacon. Try any reduced fat or low sodium versions of the ingredients. If you want the chowder less thick, use all whole milk instead of cream. Play around with the recipe and see what suits your family best.

What You’ll Need From The Grocery Store:

• Russet Potatoes
• Chicken Broth
• Bacon
• Cream of Chicken Soup
• Onion
• Celery
• Carrots
• Milk
• Heavy Whipping Cream
• Cream
• Pepper
• Red Cayenne Pepper
• Optional: Corn Starch
• Optional Toppings: Green Onions, Cheddar Cheese

Step-By-Step Directions To Make Bacon Potato Chowder

Place potatoes in the bottom of a large stockpot and cover with chicken stock. Bring the mixture to a boil. Reduce the heat to medium low, cover and cook for 10-15 minutes until the potatoes are fork tender.

Meanwhile, in a large skillet, cook the bacon until crisp. Set bacon aside to cool and crumble. Use the same skillet to sauté your onion, carrots and celery in the bacon drippings.

Add the vegetables to the potatoes. Stir in the condensed chicken soup, milk, heavy whipping cream, sour cream, pepper and cayenne pepper.

Cook over low heat for 10 minutes or until heated through. Add the crumbled bacon and stir.

Optional: if you want even thicker soup, add two tablespoons of the creamy base with two tablespoons of corn starch in a small bowl. Mix it in the small bowl, with a spoon until thickened. Add it to the chowder and stir for another 10 minutes.

Serve with extra crumbled bacon and cheddar cheese on top.