Hey, Hungry People! Let’s Make the Coziest Chowder on the Planet.
There’s a specific kind of magic that happens in a kitchen when the weather turns. It’s not just about heating up the house; it’s about warming your soul from the inside out. And for me, nothing does that quite like a big, steaming, incredibly indulgent pot of homemade chowder. We’re not talking about a thin, shy soup here. We’re talking about a chowder that’s a full-on hug in a bowl—creamy, hearty, and packed with so much flavor you’ll want to cancel all your plans just to stay in and enjoy another serving.
This Loaded Creamy Potato & Bacon Chowder is my ultimate comfort food anthem. It’s the recipe I make when I need to feed a crowd, when a friend needs a pick-me-up, or when I just really, really deserve something awesome. It’s got crispy, salty bacon, tender chunks of potato, a rich and velvety broth, and a serious punch of sharp cheddar cheese. It’s the kind of meal that makes everyone gather around the stove, spoon in hand, asking “is it ready yet?”
The best part? It’s deceptively simple. We’re using one pot (hello, easy cleanup!), a handful of pantry staples, and a few chef-approved tricks to build layers of flavor that taste like you spent all day cooking. So, grab your favorite heavy-bottomed pot and let’s turn simple ingredients into something truly unforgettable. Let’s cook something awesome together.
The Chowder That Started It All
This recipe takes me straight back to my grandma’s kitchen in Tennessee. It was always freezing outside her house, no matter the season, but inside, it was a warm, fragrant haven. She’d have a pot of something simmering on the stove for hours, the windows all fogged up from the steam.
One particularly blustery fall day, I was helping her peel what felt like a mountain of potatoes. She was teaching me how to make her “famous” potato soup. I remember her saying, “Jackson, the secret isn’t in the fancy ingredients. It’s in the patience.” She let those onions and celery sweat until they were sweet and translucent, and she fried the bacon in the same pot, insisting that the rendered fat was “liquid gold” for flavor. That was my first real lesson in building a flavor foundation. Her soup was simple, but it was perfect. This chowder is my nod to her—a little bolder, a little creamier, and loaded up with all the good stuff, but built on that same, soulful principle. Every time I make it, I can almost hear her telling me to stop sneaking bits of crispy bacon from the plate she’d set aside.
Gathering Your Flavor Arsenal
Here’s everything you’ll need to create this masterpiece. Don’t stress if you’re missing an herb or two—I’ve got substitution tips for you!
- 8 slices thick-cut bacon, chopped: This is our flavor starter pack! Thick-cut gives you a meatier bite and renders more glorious fat for sautéing. If you only have regular, that’s fine—you might just need a tiny bit of butter to make up the fat difference.
- 4 carrots, peeled and chopped & 4 ribs celery, finely chopped: This duo (along with the onion) is called a mirepoix, and it’s the holy trinity of flavor bases in so many soups. It adds a subtle sweetness and depth that you just can’t get from a powder.
- 1 medium onion, finely chopped: Yellow or white onion works best here for their balanced sweet and savory notes.
- 3 teaspoons salt: We’re seasoning in layers! We use a little at the beginning to help the veggies release their moisture and the rest at the end to perfectly season the finished broth. Always taste before adding that final bit!
- 4 cloves garlic, minced: Because, well, garlic. It’s non-negotiable for me. Fresh is best!
- 2 tsp dried parsley, 1 tsp dried dill, 1 tsp dried thyme: This herb combo is a winner. The dill is a secret weapon with potatoes. No dill? Use a little more parsley. No thyme? A pinch of oregano works in a pinch.
- ½ tsp black pepper: Freshly cracked is always ideal for the brightest flavor.
- 6 cups low-sodium chicken broth: Using low-sodium gives you total control over the salt level of your chowder. You can always add more salt, but you can’t take it out!
- 4 lbs russet or gold potatoes: Russets will break down a bit more, naturally thickening the chowder. Gold potatoes (like Yukon Gold) hold their shape beautifully and have a buttery flavor. I used russets here for that ultimate creamy texture.
- ½ cup unsalted butter & 6 tbsp all-purpose flour: This is our roux! It’s what will thicken our chowder into a luxuriously creamy consistency without being gloppy. Melting the butter first before whisking in the flour is my little hack for a smoother start.
- 3 cups milk: Whole milk will give you the richest result, but 2% works great too. I don’t recommend skim, as it can make the soup a bit thin.
- 2 cups shredded sharp Cheddar cheese: Buy a block and shred it yourself! Pre-shredded cheese is coated in anti-caking agents that can make your sauce grainy and less smooth.
- 1 tsp smoked paprika & ¼ tsp cayenne pepper (optional): Highly recommended! The smoked paprika adds a incredible, smoky depth, and the cayenne gives just a whisper of heat in the background. It doesn’t make it spicy, just interesting.
- ½ cup sour cream: This is our finishing touch for extra tang and creaminess. It really makes the flavors pop.
- Green onions & extra cheese for topping: Because the toppings are the best part! They add fresh color, a nice crunch, and that final cheesy punch.
Let’s Get Cooking: Building the Perfect Bowl
Okay, team. Let’s fire up the stove. Follow these steps and you’ll have a perfect pot of chowder in no time.
- Bacon First, Always. In your large Dutch oven or heavy-bottomed pot, cook the chopped bacon over medium heat. We’re going for crispy and delicious. Once it’s done, use a slotted spoon to remove it to a paper towel-lined plate. This is your topping gold! Now, here’s the key: leave about 2 tablespoons of that beautiful bacon fat in the pot. That’s where our flavor journey begins. (If you’re a little short, no worries, just add a smidge of butter to make up the difference).
- Sweat Those Veggies. To the bacon fat, add your chopped carrots, celery, and onion. Sprinkle them with about 1 teaspoon of the salt. This salt will help them release their moisture and soften up. Cook them for 5-7 minutes, stirring occasionally, until the onions are translucent and the carrots have started to soften. You’re not looking for color here, just tenderness. Now, add the garlic, all the dried herbs, black pepper, and the optional smoked paprika and cayenne. Cook for just one more minute until it’s incredibly fragrant. Your kitchen should smell amazing right now.
- Potatoes and Broth Party. Pour in the 6 cups of low-sodium chicken broth and add all your chopped potatoes. Give it a good stir, scraping up any little browned bits from the bottom of the pot—that’s pure flavor! Turn the heat up to high and bring it to a boil. Once it’s boiling, immediately reduce the heat to a steady simmer. Let it cook, uncovered, for 15-20 minutes, or until the potatoes are fork-tender. You should be able to easily pierce a potato chunk with a fork.
- Make the Magic Roux. While the potatoes are cooking, let’s make our thickening agent. In a medium bowl, whisk the melted butter and flour together. It will form a thick paste. This is your roux. Now, slowly whisk in the milk, a little at a time, until the mixture is completely smooth and there are no lumps. This patience here prevents a lumpy chowder later!
- Bring It All Together. Once the potatoes are tender, slowly pour the milk and roux mixture into the soup, stirring constantly as you pour. Bring the soup back to a simmer and let it cook for another 5-10 minutes. You’ll feel it start to thicken beautifully. This is the transformation from soup to chowder!
- The Grand Finale: Cheese & Cream. Turn the heat down to low. Now, stir in the 2 cups of shredded sharp cheddar cheese until it’s all melted and dreamy. Then, whisk in the ½ cup of sour cream until everything is smooth and creamy. Now, taste it! This is the most important step. Does it need the rest of the salt? Probably. Add it now. Give it one final stir.
How to Serve This Masterpiece
Ladle that gorgeous, steaming chowder into big, wide bowls. Now, for the fun part: the toppings! This is where you make it your own.
Generously sprinkle the reserved crispy bacon over the top. Follow it with a handful of fresh, chopped green onions for a pop of color and a fresh bite. Want more cheese? Of course you do. Add an extra pinch of shredded cheddar right on top so it gets a little melty.
This chowder is a complete meal in a bowl, but if you want to go all out, serve it with a thick slice of crusty, buttered sourdough bread for dipping, or a simple side salad with a bright vinaigrette to cut through the richness. It’s perfect for a cozy night in, a game day gathering, or a holiday potluck. It’s a guaranteed crowd-pleaser.
Mix It Up: Your Chowder, Your Rules
This recipe is a fantastic canvas. Here are a few ways to get creative and make it yours:
- Smoked Sausage Swap: Not a bacon person? Swap it out for 12 oz of smoked sausage or kielbasa, sliced and browned. It adds a totally different, but equally delicious, smoky flavor.
- “Loaded Baked Potato” Style: Go all in on the baked potato theme! Swap the cheddar for pepper jack cheese, and top with all the classics: a dollop of sour cream, extra bacon, chives, and even a pat of butter melting on top.
- Lighter Version: You can lighten it up without sacrificing flavor. Use turkey bacon, swap the butter for ¼ cup of olive oil for the roux, and use 2% milk and reduced-fat cheese. It’ll still be creamy and satisfying.
- Corn & Crab Chowder: Feeling coastal? Add 2 cups of frozen or fresh corn kernels with the potatoes. At the very end, stir in 1 cup of lump crab meat (be gentle!) right after the cheese for a decadent twist.
- Spicy Southwest Kick: Add a can of diced green chiles with the garlic. Use a Monterey Jack cheese instead of cheddar, and top with fresh cilantro and a squeeze of lime juice.
Jackson’s Chef Notes & Kitchen Stories
This recipe has evolved so much from my grandma’s simple potato soup. The sour cream finish was a total happy accident—I was out of heavy cream one day and used sour cream instead. It was a revelation! The tang it adds is just *chef’s kiss*.
A funny story: I once tested a version where I tried to be “healthy” and use cauliflower to thicken it instead of a roux. Let’s just say it was… not a chowder. It was a sad, watery cauliflower soup that desperately missed its roux. My dog wouldn’t even eat it. Lesson learned: some traditions, like a good butter-and-flour roux, are not to be messed with. It’s the heart and soul of a proper chowder!
Chowder Questions? I’ve Got Answers.
Q: My soup is too thin! How can I thicken it?
A: No panic! Make a quick slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of cold milk or water until smooth. Whisk this into the simmering soup and let it cook for a few minutes. It will thicken right up. You can also mash some of the potatoes against the side of the pot with your spoon to release their starch.
Q: My soup is too thick. How can I thin it out?
A> Easy fix! Just whisk in a little more chicken broth or milk, a ¼ cup at a time, until it reaches your perfect consistency.
Q: Can I make this ahead of time?
A> Absolutely! This chowder is actually even better the next day as the flavors meld. Let it cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat it gently on the stove over low heat, stirring occasionally. You may need to add a splash of broth or milk when reheating as it will thicken up in the fridge.
Q: My cheese got stringy and clumpy instead of melting smoothly. What happened?
A> This usually happens if the soup is too hot when you add the cheese. Always turn the heat to low before adding it. Also, make sure you’re shredding your own cheese from a block. Pre-shredded bagged cheese contains starches that prevent it from melting smoothly.y
Loaded Creamy Potato & Bacon Chowder
- Total Time: 1 hour
- Yield: 8 - 10 1x
Description
This hearty potato chowder is the ultimate comfort food—rich, creamy, and loaded with savory goodness. Thick-cut bacon, melted cheese, and tender potatoes come together in a soul-warming bowl that’s perfect for cold nights or lazy weekends. We’ve doubled the servings and added some flavor twists to make this even more irresistible. One pot, big flavor, zero regrets.
Ingredients
8 slices thick-cut bacon, chopped
4 carrots, peeled and chopped
4 ribs celery, finely chopped
1 medium onion, finely chopped
3 teaspoons salt (adjust to taste)
4 cloves garlic, minced
2 teaspoons dried parsley
1 teaspoon dried dill
1 teaspoon dried thyme
½ teaspoon black pepper
6 cups low-sodium chicken broth
4 pounds russet or gold potatoes (about 10–12 medium), peeled and chopped
½ cup unsalted butter, melted
6 tablespoons all-purpose flour
3 cups milk
2 cups shredded sharp Cheddar cheese
1 teaspoon smoked paprika (optional, for depth)
¼ teaspoon cayenne pepper (optional, for heat)
½ cup sour cream (for extra creaminess)
Green onions, chopped (for topping)
Extra shredded Cheddar (for topping)
Instructions
In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving 2 tbsp bacon fat in the pot.
Sauté carrots, celery, and onion in the bacon fat with 1 tsp salt for 5–7 minutes until soft. Add garlic, herbs, pepper, paprika, and cayenne; cook 1 minute more.
Pour in chicken broth and stir in potatoes. Bring to a boil, then reduce to a simmer and cook for 15–20 minutes until potatoes are tender.
In a bowl, whisk melted butter and flour into a paste. Stir in milk until smooth, then slowly add to soup. Simmer 5–10 minutes until thickened.
Stir in cheese and sour cream until melted and smooth. Add remaining salt if needed.
Serve hot, topped with crispy bacon, green onions, and extra cheese.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 450 / Serving
- Sugar: 8g / Serving
- Fat: 28g / Serving
- Carbohydrates: 36g / Serving
- Fiber: 3g / Serving
- Protein: 16g / Serving
Nutritional Info (Approximate & Per Serving)
Prep Time: 20 min | Cook Time: 40 min | Total Time: 1 hour | Servings: 8-10
Please note: This is an approximate calculation based on the ingredients used and can vary significantly based on specific product choices, portion sizes, and optional ingredients.
- Calories: ~450 kcal
- Protein: 16g
- Carbohydrates: 36g
- Fat: 28g
- Saturated Fat: 15g
- Fiber: 3g
- Sugar: 8g
This chowder is a hearty, energy-dense meal. The potatoes provide complex carbs for energy, while the protein from the bacon and cheese helps keep you full. For a lighter version, see the variations above!
Your New Go-To Comfort Food Awaits
And there you have it—the coziest, creamiest Loaded Potato & Bacon Chowder you’ll ever ladle into a bowl. From crispy bacon to tender potatoes and that velvety cheddar-sour cream finish, every spoonful is pure comfort. Whether you’re feeding a crowd, warming up on a blustery evening, or just craving something hearty and soul-satisfying, this chowder has your back.
I hope this recipe brings as much joy to your kitchen as it does to mine. Don’t forget to top it with extra bacon and cheddar (because why not?) and share it with people you love. Tag me @FoodMeld when you make it—I can’t wait to see your versions!
