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Creamy bacon chicken potato chowder is a rich and indulgent soup, brimming with smoky bacon, tender chicken, and soft potatoes, all enveloped in a velvety, herb-infused broth.
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I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!
Table of Contents
Creamy Bacon Chicken Potato Chowder
Creamy bacon chicken potato chowder is a hearty and comforting dish, perfect for chilly evenings. The smokiness of the bacon pairs wonderfully with the tender chunks of chicken and soft, melt-in-your-mouth potatoes. Each spoonful is thick and creamy, offering a satisfying richness that’s balanced with a hint of thyme and other herbs. The chowder’s depth of flavor is further enhanced by the sautéed onions and garlic, which provide a savory backbone to the dish.
For those who enjoy a bit of heat, a sprinkle of red pepper flakes can add a pleasant warmth without overpowering the other flavors. Topped with a sprinkle of sharp cheddar cheese and fresh chives, this chowder is not only a feast for the palate but also a visually appealing dish that invites you to dive in.
How to Make Creamy Bacon Potato Chowder
First assemble the following ingredients:
- Bacon (1/2 lb) – Adds a smoky, savory depth that infuses the entire chowder with its rich flavor.
- Chicken (1 lb) – Provides a hearty, lean protein that complements the creamy texture of the soup.
- Onion (1) – Offers a sweet, aromatic base that enhances the overall savoriness of the dish.
- Garlic (2 tbsp) – Introduces a pungent kick that deepens the chowder’s complexity.
- Bell pepper (1) – Brings a slight sweetness and crunch, adding a pop of color and freshness.
- Russet potatoes (2) – Contribute a starchy, fluffy texture that helps thicken the chowder, making it more satisfying.
- Beef stock (12 oz) – Lends a robust, umami-rich foundation that enriches the chowder’s flavor profile.
- Bay leaves (2) – Infuse a subtle, herbal note that complements the other seasonings and adds depth.
- Italian herbs seasoning (1 tbsp) – A blend of classic herbs that introduces a Mediterranean aroma and taste to the chowder.
- Heavy cream (1 cup) – Provides a luxurious, creamy consistency that balances the savory ingredients.
- Celtic sea salt (2 tsp) – Enhances the natural flavors of the chowder with its mineral-rich, nuanced salinity.
- Fresh cracked pepper (2 tsp) – Adds a mild, earthy heat that rounds out the dish with a slight bite.
Use this Method
Cook Bacon. In a large dutch oven, fry bacon on medium high heat until crunchy. Remove bacon from pan and set aside.
Cook Chicken and Veg. Add chicken to pan and toss in bacon grease. When chicken has browned and is cooked through, add diced onion and garlic, cook with chicken until slightly browned, about 5 minutes. Add diced pepper and potato, stir into chicken and onion. Cook until vegetables release liquid and reduce by half, about 10 minutes.
Add Liquid. Stir occasionally to prevent burning. Add in beer or stock and bring back to boil, stirring occasionally to prevent burning, about 10 more minutes.
Mash. When potatoes are soft, take a masher and softly mash in the pan. You won’t mash up all the potatoes – but this will release some of their starch into the soup and thicken it without crushing the chicken.
Season. Add in bay leaves, salt and pepper, and herbs. Turn heat off to stir in cream. Slowly swirl in cream and whisk or stir vigorously while adding to incorporate.
Heat and Serve. Turn heat back on and let come to a rolling boil, then remove from stove. Generously season with salt and pepper until happy with seasoning. Crumble bacon on top. Serve immediately
Tips and Tricks for Making Creamy Bacon Chicken and Potato Soup
Render the Bacon First: Start by cooking the bacon in your pot until crispy to use its fat as a flavorful base for sautéing the vegetables, adding depth to the chowder’s flavor.
Sauté Vegetables in Bacon Fat: Use the rendered bacon fat to sauté your onions, celery, and carrots, if using, to infuse them with bacon flavor before adding the other ingredients.
Choose the Right Potatoes: Opt for starchy potatoes like Russets or Yukon Golds, which break down slightly and help thicken the chowder, giving it a creamy texture without needing too much heavy cream.
Simmer Gently: Once all ingredients are added, simmer the chowder gently to avoid curdling the dairy and ensure the chicken cooks thoroughly but remains tender.
Thicken with a Roux: For a thicker chowder, consider making a roux with equal parts flour and butter before adding the broth. This will give your chowder a silky and more cohesive texture.
Season Properly: Don’t forget to season your chowder with salt and pepper as you cook. The bacon and chicken will add some saltiness, but you’ll likely need to adjust according to taste.
Add Dairy at the End: Stir in cream or milk towards the end of cooking to prevent it from curdling and to maintain a rich, smooth consistency.
Use Fresh Herbs: Finish the chowder with fresh herbs like thyme or parsley for a burst of freshness that cuts through the richness.
Let it Rest: Allowing the chowder to sit for a few minutes off the heat before serving can help the flavors meld together more harmoniously.
Offer Toppings: Serve the chowder with a variety of toppings like shredded cheese, chopped chives, a dollop of sour cream, or extra crispy bacon bits for added texture and flavor.
Store Properly: If you have leftovers, store the chowder in an airtight container in the refrigerator and consume it within 2-3 days for the best quality.
FAQs
Turn your Instant Pot on, and place into sauté mode. Use sauté function in pot to brown chicken and vegetables as outlined in recipe below. Make absolutely sure to deglaze pot and make sure there are no browned bits stuck to the bottom of the pan. After making sure pot is clean, chicken and vegetables are browned, adding stock and whisking in cream, give a quick stir and cover the Instant Pot with the sealing, not crisping, lid. Set the timer for 10 minutes on high pressure. Once the timer beeps, release the pressure by gently moving the valve to “venting.”
You can easily add more vegetables such as corn, carrots, celery, or leeks. Just sauté them with the onions at the beginning.
Freezing creamy soups can cause separation due to the dairy content. If you plan to freeze it, consider doing so before adding the cream or milk, then add it when reheating.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a little broth or water if the chowder has thickened too much.
For a dairy-free version, you can use coconut milk or a plant-based cream alternative. Keep in mind this may slightly alter the flavor profile.
Yes, you can make it in a slow cooker. Cook the bacon and sauté the vegetables beforehand, then add all ingredients except the dairy to the slow cooker and cook on low for 6-8 hours. Add the cream or milk during the last 30 minutes.
You can make a slurry with cornstarch and water, then stir it into the chowder and simmer until thickened. Alternatively, mashing some of the potatoes can also help thicken it.
What to Enjoy with Creamy Soup
Crusty bread or dinner rolls for dipping and soaking up the creamy broth.
A crisp green salad with a light vinaigrette to balance the richness of the chowder.
Grated cheddar cheese or sour cream as a topping for added creaminess and flavor.
Roasted vegetables, such as Brussels sprouts or carrots, for a healthy side that complements the heartiness of the soup.
A glass of Chardonnay or a light-bodied beer to pair with the creamy texture and savory flavors of the chowder.
Cornbread, offering a sweet contrast to the savory chowder.
Apple cider, either hot or cold, for a refreshing and slightly sweet beverage option.
Fresh green onions or chives sprinkled on top for a pop of color and a hint of sharpness.
Try these sides:
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Creamy Bacon Chicken and Potato Chowder
Equipment
Ingredients
- ½ lb bacon, strips extra thick
- 1 lb chicken, diced into small bites
- 1 onion, diced
- 2 tbsp garlic, diced
- 1 bell pepper, diced
- 2 russet potatoes, diced into small 1/2″ squares
- 12 oz beef stock, or ale-style beer
- 2 bay leaves
- 1 tbsp Italian herbs seasoning
- 1 cup heavy cream, sub whole milk if needed
- 2 tsp celtic sea salt
- 2 tsp fresh cracked pepper
Instructions
- In a large dutch oven, fry bacon on medium high heat until crunchy.
- Remove bacon from pan and set aside.
- Add chicken to pan and toss in bacon grease.
- When chicken has browned and is cooked through, add diced onion and garlic, cook with chicken until slightly browned, about 5 minutes.
- Add diced pepper and potato, stir into chicken and onion.
- Cook until vegetables release liquid and reduce by half, about 10 minutes. Stir occasionally to prevent burning.
- Add in beer or stock and bring back to boil, stirring occasionally to prevent burning, about 10 more minutes.
- When potatoes are soft, take a masher and softly mash in the pan. You won't mash up all the potatoes – but this will release some of their starch into the soup and thicken it without crushing the chicken.
- Add in bay leaves, salt and pepper, and herbs.
- Turn heat off to stir in cream.
- Slowly swirl in cream and whisk or stir vigorously while adding tto incorporate.
- Turn heat back on and let come to a rolling boil, then remove from stove.
- Generously season with salt and pepper until happy with seasoning.
- Crumble bacon on top.
- Serve immediately
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This sounds so yummy and will be making this in a couple of days. Thaks Marie G.