This One Pot Creamy Chicken and Potato Chowder with Bacon is simple, easy, and so good! A hearty delicious chowder in under 40 minutes and just one pot!
I am so excited that fall is FINALLY coming.
Fall is hands down my favorite time- especially since we moved to my husband’s family farm last year.
Our house is nestled up to Colorado’s front range foothills just below Longs Peak and Rocky Mountain National Park – it is a stunning location to stand outside and gaze up at all of the purple mountains majesty.
Ok so that sounds insanely cheesy, but I can’t help it!
The crisp air in the morning (even though it is still cruelly hot here in Northern Colorado), the leaves starting to turn yellow, and the fact you can tell snow isn’t far off – it makes my soul come alive. And makes me incredibly cheesy!!
One of my favorite things about fall is the transition from delicious summer food to slower, warmer, comfy fall food.
I love tucking in to delicious stews, soups, and chili in the fall- and this Chicken and Potato Chowder, with tons of bacon, is one of the best soups I’ve had in a long time!
When I was looking for a creamy chicken chowder, I was striking out finding any without corn – and I found myself out of a lot of ingredients many chowders called for (an epic ants on logs fest with my kids had left me out of celery, I didn’t have any stock, but I did have some chicken, potatoes, and cream…), so I totally improvised on this one, deciding if it wasn’t good we’d just drown it in bacon.
But seriously- it turned out AMAZING. I’ve made it again since and it is hands down one of my favorite soups ever!
This recipe is so simple an easy- anyone can make it. It also makes fantastic leftovers!
If you’re worried about the beer in this recipe, don’t fret too much – you can just sub it out for some beef stock. Also, if you don’t have a bell pepper on hand, go ahead and sub out for broccoli, celery, or some other veggie. This recipe is VERY adaptable – pick and choose what you like!
I also didn’t drain off the grease from cooking the bacon in the pan- I decided life is short and chicken always tastes better fried in bacon grease. You can pour it off if you’re cutting fat and calories though, and switch it out for some olive oil. But where’s the fun in that?? 🙂
One Pot Chicken and Potato Chowder with Bacon
- 2 strips extra thick bacon
- 2 large chicken breasts, diced into small bites
- 1 large onion, diced
- 1 bell pepper, diced
- 2 large russet potatoes, diced into small ½" squares
- 12 oz ale-style beer or beef stock
- 2 bay leaves
- 1 cup heavy cream (sub whole milk if needed)
- salt and pepper, to taste
- 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 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.
- Slowly swirl in cream and stir.
- Generously season with salt and pepper until happy with seasoning.
- Crumble bacon on top.
- Serve immediately