Creamy Bacon, Potato, & Leek Chowder
Picture this: a steaming bowl of creamy bacon, potato, and leek chowder, with crispy bacon bits scattered throughout, tender potatoes that melt in your mouth, and the subtle sweetness of leeks that blend perfectly with rich, savory broth. This dish is pure comfort in a bowl—warm, hearty, and so satisfying, it’ll instantly become your go-to recipe for cold evenings and cozy nights in. Whether you're curling up on the couch with a blanket or sharing it with friends at a gathering, this chowder will have everyone asking for seconds (and maybe even thirds!). Ready to dive into this deliciously creamy bowl of bliss? Let’s get cooking!
Equipment
- Large, heavy-bottomed soup pot
- Sharp knife for chopping
- Cutting Board
- Wooden spoon or spatula for stirring
- Measuring Spoons
- Measuring cup
- Ladle (for serving)
- Grater (for parmesan cheese)
- Small bowl (optional, for holding bacon after cooking)
Ingredients
- 1 12- ounce package of bacon
- 1 medium onion diced
- 2 leeks rinsed and sliced
- 3 ribs celery diced
- 3-4 sprigs of thyme leaves removed
- 6-8 yellow potatoes peeled and diced
- Salt & pepper to taste
- 1 teaspoon onion powder
- 1 teaspoon salt-free seasoning
- 1 tablespoon flour
- 2 quarts chicken broth or stock
- 2 bay leaves
- 1/2 cup grated Parmesan cheese great place to add rinds
- 1 cup heavy cream
- Fresh dill & chives for garnish
- A twirl of cream & olive oil for garnish
Instructions
Cook the Bacon:
- Chop the bacon into small pieces and add it to a large, heavy-bottomed soup pot. Cook over medium heat, stirring occasionally, until the bacon is crispy and the fat has rendered, about 8-10 minutes. Keep the bacon in the pot for added flavor.
Sauté the Vegetables:
- Add the diced onion, leeks, and celery to the pot with the bacon. Sauté over medium heat for about 5-7 minutes until the vegetables are softened and fragrant. Stir in the thyme leaves, onion powder, and salt-free seasoning. Season with salt and pepper to taste.
Add Flour and Potatoes:
- Sprinkle the tablespoon of flour over the sautéed vegetables and bacon and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste. Then add the diced potatoes, stirring to combine.
Add Broth and Bay Leaves:
- Pour in the chicken broth or stock, add the bay leaves, and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for 30-40 minutes, or until the potatoes are tender and easily pierced with a fork.
Finish the Chowder:
- Once the potatoes are tender, remove the bay leaves from the pot. Stir in the grated Parmesan cheese (add the rinds if you have them for extra flavor), then pour in the heavy cream. Stir everything together and simmer for an additional 5-10 minutes until the chowder is creamy and heated through. Adjust seasoning with more salt and pepper if needed.
Garnish and Serve:
- Ladle the chowder into bowls, top with the crispy bacon, and garnish with fresh dill and chives. Drizzle a twirl of cream and olive oil over the top for a finishing touch.