Creamy Bacon Potato Chowder with Cheddar

Name: Creamy Bacon Potato Chowder with Cheddar
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 8 ounces (225 g) thick-cut bacon, cut crosswise into ½-inch pieces; 2 tablespoons (28 g) unsalted butter; 1 large (about 10 oz) (285 g) yellow onion, finely diced; 3 medium (150 g) celery stalks, finely diced; 3 cloves (10 g) garlic, minced; ¼ cup (32 g) all-purpose flour; 3 cups (720 ml) low-sodium chicken broth; 2 pounds (910 g) russet potatoes, peeled and cut into ½-inch cubes; 1 teaspoon (1 g) dried thyme; 1 whole (1 g) bay leaf; 2 cups (480 ml) whole milk, at room temperature; 6 ounces (170 g) sharp cheddar cheese, freshly shredded (about 1½ cups), plus extra for serving; kosher salt, to taste, start with ½ teaspoon; black pepper, freshly ground, to taste; 2 tablespoons (6 g) fresh chives, thinly sliced, for serving (optional)

From the MyKitchenBank Kitchen

A thick, comforting stovetop chowder built on crisp bacon, tender russet potatoes, celery and onion, finished with milk and sharp cheddar. Some of the potatoes are mashed right in the pot to thicken it naturally.

Prep: 25 min
Cook: 35 min
Total: 1 hr
Makes: About 9 cups (6 generous servings)

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Ingredients

6 servings

8 ounces (225 g) thick-cut bacon, cut crosswise into ½-inch pieces
2 tablespoons (28 g) unsalted butter
1 large (about 10 oz) (285 g) yellow onion, finely diced
3 medium (150 g) celery stalks, finely diced
3 cloves (10 g) garlic, minced
¼ cup (32 g) all-purpose flour
3 cups (720 ml) low-sodium chicken broth
2 pounds (910 g) russet potatoes, peeled and cut into ½-inch cubes
1 teaspoon (1 g) dried thyme
1 whole (1 g) bay leaf
2 cups (480 ml) whole milk, at room temperature
6 ounces (170 g) sharp cheddar cheese, freshly shredded (about 1½ cups), plus extra for serving
kosher salt, to taste, start with ½ teaspoon
black pepper, freshly ground, to taste
2 tablespoons (6 g) fresh chives, thinly sliced, for serving (optional)

Equipment (6)

5–6 quart (4.7–5.7 L) heavy-bottomed Dutch oven or soup pot
Wooden spoon
Potato masher
Slotted spoon
Plate lined with paper towels
Box grater

Steps

Before you start

Shred the cheddar from a block yourself; pre-shredded cheese contains anti-caking starch and melts grainier.
Cut the potatoes into even ½-inch cubes so they cook at the same rate.
Have the milk at room temperature or slightly warm so it doesn't shock the base.
Use a 5–6 quart (4.7–5.7 L) pot so there is room to stir and mash.

1
Crisp the bacon
- Place the bacon pieces in the cold pot and set over medium heat.
- Cook, stirring occasionally, for 8–10 minutes until the fat has rendered and the pieces are browned and crisp.
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Ready when: Bacon is deep golden and crisp at the edges.
Tip: Starting in a cold pot renders the fat gently so the bacon doesn't burn.
2
Reserve the bacon
- Transfer the bacon with a slotted spoon to a paper towel-lined plate.
- Pour off all but about 2 tablespoons of fat from the pot, leaving the browned bits behind.
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Ready when: About 2 tablespoons of fat remain in the pot.
3
Soften the vegetables
- Add the butter to the pot and let it melt.
- Add the onion and celery with a pinch of salt.
- Cook, stirring often, for 6–8 minutes until the onion is soft and translucent but not browned.
- Stir in the garlic and cook 30 seconds until fragrant.
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Ready when: Onion is translucent and soft; garlic smells fragrant.
Tip: Lower the heat if the onion starts to brown.
4
Cook the flour
- Sprinkle the flour over the vegetables and stir constantly for 1–2 minutes so no dry flour remains and it smells lightly toasty.
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Ready when: Vegetables are coated in a pasty layer with no dry white patches.
5
Add broth and potatoes
- Slowly pour in the broth while stirring, scraping up the browned bits from the bottom.
- Add the potatoes, thyme, bay leaf and ½ teaspoon pepper.
- Bring to a boil over high heat, then reduce to medium-low.
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Ready when: Liquid is bubbling steadily and the base is smooth with no flour lumps.
Tip: Add the broth gradually at first to prevent lumps.
6
Simmer until tender
- Cover partially and simmer 12–15 minutes, stirring now and then, until the potato cubes are easily pierced with a fork and the edges just begin to fall apart.
- Remove the bay leaf.
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Ready when: A fork slides into a potato cube with no resistance.
7
Mash for thickness
- Turn the heat to low.
- Press a potato masher into the pot 8–10 times to crush roughly one-third of the potatoes, leaving plenty of chunks.
- The chowder should look thick and creamy.
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Ready when: Broth is visibly thickened with a mix of mashed and whole cubes.
Tip: Don't use a blender; it can turn russets gluey.
8
Add milk gently
- Stir in the milk and heat for 4–5 minutes until steaming and hot throughout.
- Do not let it boil, which can cause the milk to curdle.
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Ready when: Steam rises from the surface and tiny bubbles form at the edges.
Tip: Keep the heat low once the milk is in.
9
Melt in the cheddar
- Remove the pot from the heat.
- Add the cheddar a handful at a time, stirring until each addition melts before adding more.
- Stir in half of the bacon.
- Taste and season with salt and pepper; it will likely need another ½–1 teaspoon salt.
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Ready when: Cheese is fully melted and the chowder is smooth and creamy.
Tip: Adding cheese off the heat keeps it from turning stringy or greasy.
10
Serve
- Ladle into warm bowls and top with the remaining bacon, extra shredded cheddar and chives, if using.
- Let it sit 5 minutes first if you prefer it slightly thicker.
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Ready when: Chowder coats the back of a spoon.

Good to know

Tips

Season in stages: bacon and broth add salt, so taste only after the cheese is in.
For a smoother soup, mash half the potatoes instead of one-third.
Stir often once the milk is added; dairy scorches easily on the bottom of the pot.
A dash of hot sauce or a spoonful of Dijon mustard stirred in with the cheese brightens the flavor.

Make ahead

"Make the chowder through step 7 up to 2 days ahead and refrigerate. Reheat gently, then add the milk, cheese and bacon just before serving."

Storage & reheating

"Room temperature: no more than 2 hours. Fridge: up to 4 days in an airtight container. Freezer: not recommended, as the potatoes turn grainy and the dairy can separate. Reheat over low heat, stirring often, adding a splash of milk if too thick; do not boil."

Substitutions

russet potatoes → Yukon Gold potatoes. Creamier and hold their shape better; mash slightly more to thicken.
whole milk → half-and-half. Gives a richer chowder; use 1½ cups half-and-half plus ½ cup extra broth for a similar consistency.
low-sodium chicken broth → low-sodium vegetable broth. Works fine; the bacon still supplies savory flavor.
sharp cheddar cheese → Monterey Jack or Gruyère. Melts smoothly; Gruyère is nuttier.