Double Cheese Bacon Potato Chowder Recipes

BACON CHEDDAR POTATO SOUP

Steps:

• In 2-quart saucepan, heat water, butter and salt to boiling over medium-high heat. Remove from heat. Stir in milk and potatoes (dry) just until moistened. Let stand about 30 seconds or until liquid is absorbed; whip with fork. Set aside.
• In 6-quart heavy stockpot, cook bacon over medium heat until crisp. Use slotted spoon to transfer bacon to paper towels, leaving drippings in stockpot. Add onion and pepper to stockpot. Cook 4 to 5 minutes or until onions are translucent and lightly browned. Add potatoes and broth to stockpot. Beat with whisk until ingredients are well combined. Continue to cook until heated through.
• Transfer soup to bowls. Top with bacon, cheese and green onion.

LOADED CHEESY, BACON, CORN, AND POTATO CHOWDER

Steps:

• To a large Dutch oven or stockpot, add the bacon and cook over medium-high heat until crisp, about 10 minutes; stir intermittently. Using a slotted spoon, remove bacon from pot and place on paper towels; set aside. Keep the bacon grease in the stockpot. You could drain some off if desired but I didn't because there are a lot of vegetables that need to sauté in it.
• Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
• Add the garlic and sauté for another 1 to 2 minutes.
• Add the flour and whisk constantly until lightly browned, about 1 minute.
• Add the chicken broth, milk, potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra chicken broth (or milk or water) is okay. At the end you will adjust the seasoning levels.
• After potatoes are soft, add the corn, and boil for 1 to 2 minutes to warm the corn through.
• Reduce the heat to low, add most of the bacon bits (reserve about 1/4 cup for garnishing), and add the cheese slowly, and stir continuously until melted and combined.
• Add the parsley and stir to combine.
• Taste chowder and add salt to taste. It will vary based on how salty the brand of chicken broth used is, how salty the bacon and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.), garnish with bacon and cheese if desired, and serve immediately.

BACON, CHEESE & POTATO CHOWDER

Steps:

• Mix soup and milk in large saucepan. Stir in potatoes.
• Bring to boil on high heat, stirring occasionally. Simmer on medium-low heat 10 min. or until heated through, stirring frequently.
• Serve topped with cheese, bacon and onions.

CHEESY BACON-POTATO CHOWDER

Steps:

• Mix soup, milk and garlic in large saucepan until blended. Stir in hash browns.
• Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
• Serve topped with cheese, bacon and onions.

POTATO BACON CHOWDER

Steps:

• Place potatoes in a small saucepan and cover with the water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender., Meanwhile, in a large skillet, cook bacon until crisp; remove to paper towels to drain and set aside., In the same skillet, saute onion and celery in drippings until tender; drain. Add to undrained potatoes. Stir in the soup, milk, sour cream, salt and pepper. Cook over low heat for 10 minutes or until heated through (do not boil)., Crumble bacon; set aside 1/4 cup. Add remaining bacon to soup along with parsley. Sprinkle with reserved bacon.

POTATO, BACON, AND CORN CHOWDER

Steps:

• Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
• Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.

FOUR-CHEESE POTATO CHOWDER WITH BACON CRUMBLE

Steps:

• Mix soup, milk and mustard in large saucepan until blended. Stir in hash browns.
• Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
• Serve topped with cheese, bacon and onions.

BACON AND POTATO CHOWDER

Steps:

• Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
• In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
• Add potatoes, water, bouillon cubes to pot.
• Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
• Mix flour with a small amount of evaporated milk, making a paste.
• Gradually stir in remaining milk.
• Add to potato mixture.
• Cook over medium heat until mixture comes to a boil and thickens.
• Stir often to ensure the soup doesn't burn on the bottom of the pot.

CHEESY POTATO CHOWDER

Steps:

• In a large kettle, cook potatoes and carrots in chicken broth until tender, about 10 minutes. Add the cheese, dill weed, salt and pepper. Cook and stir until cheese is melted. Add bacon, reserving 1/2 cup, and milk. Heat through. Top individual bowls with reserved bacon.

BACON POTATO CHOWDER

Steps:

• In a large skillet, cook bacon over medium heat until crisp. Remove with a slotted spoon to paper towels. Saute onions and celery in the drippings until tender; drain. , Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 20 minutes or until tender. Drain; set potatoes aside. In the same pan, melt butter. Stir in flour until smooth; gradually stir in milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. , Reduce heat; add onion mixture, potatoes, carrots, salt and pepper. Cook for 10 minutes or until heated through. Sprinkle with bacon.

DOUBLE-CHEESE BACON & POTATO CHOWDER

Steps:

• Mix soup and milk in large saucepan until blended. Stir in hash browns.
• Bring to boil on high heat, stirring occasionally; simmer on medium-low heat 10 min., stirring frequently.
• Serve topped with cheese, bacon and cilantro.