Fully loaded baked potato chowder with the creamiest, cheesy soup base. Packed full of little red potatoes, bacon, onion, carrots and corn to make it extra hearty. Don’t forget to top it with chives!
For another amazing potato inspired recipe try this potato, bacon and green onion quiche.
This is seriously the best potato soup I’ve ever had. Big chunks of red potato, carrots and the dreamiest silky smooth chowder base.
The secret is putting sour cream and cheddar cheese in the broth, then it gets super creamy.
My favorite way to top a baked potato is with extra bacon, sharp cheddar and loads of chives.
Exactly how we fixed them up as kids.
It’s even better than a baked potato.
Doesn’t potato soup just get you in the mood for fall? That and broccoli cheddar soup, always.
Soup vs. Chowder?
Soup consists of a both, it’s usually thinner.
Chowder is thicker and creamier. It’s made with some kind of cream or milk.
The chowder base for this baked potato chowder is a mixture of chicken broth, half and half, sharp cheddar cheese and a bit of sour cream.
Which, just puts it over the top and makes it so special and delicious.
How To Get A Smooth Chowder
First you’ll need to make a roux.
You add flour to the butter in your pan, and stir for a minute to cook out any flour taste. It will get thick, like a paste.
Then add in your broth, whisking as you add it.
The trick to adding dairy to your broth is making sure your liquid isn’t boiling heavily when you add it.
I actually turn the heat off, slowly stir in the half and half then sprinkle in the cheddar mix until combined and the same with the sour cream.
Just low heat and continual stirring and you won’t have any problems with curdling.
And this is a really easy baked potato chowder! It’s all made in one pan. Even the bacon. Why make more dishes for yourself?
Cut the bacon and half and cook it in the same pot you make the soup in, that way when you go to saute the onion they cook in the bacon bits and grease.
Keep in mind you’ll want to completely drain out the grease and wipe it with a paper towel.
You’re left with just a tad of bacon fat but the actual bacon bits will still be stuck on — don’t wipe those away.
I get that corn and carrots aren’t normally a topping for a baked potato but I think we have the right to do whatever we want, yes? Yes.
Truth be told, it needs extra veggies. To make up for the cheesy creamy goodness.
At least thats what I tell myself.
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- 1/2 lb bacon, cut in half
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 2 garlic cloves, minced
- 2 tbsp flour
- 2 c chicken broth + extra
- 24 oz petite red potatoes, quartered
- 2 carrots, peeled and sliced
- 1/2 c frozen corn
- 1/2 c half and half
- 4 oz sharp cheddar cheese, grated
- 1/4 c sour cream
- 1/2 scant tsp salt, (only if needed)
- Heat a soup pot over medium heat
- Cut the bacon in half and cook it in the soup pot, drain out on to a paper towel and wipe out the excess bacon fat, but leaving any stuck on bacon bits
- Add the olive oil, onion and garlic to the pot, saute for 3-5 minutes
- Mix in 2 tbsp flour, stirring for 1 minute
- Pour in the chicken broth, let it come to a boil
- Add the potatoes, bacon, carrots and corn
- Cover and simmer on low 20-25 minutes or until the potatoes are tender (add an extra splash of chicken broth if the liquid gets too low)
- Turn the heat off
- Add the half and half, sharp cheddar cheese and sour cream, stirring well in between each addition
- Serve and top with chives
- Add salt to taste if needed
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 457Total Fat: 26gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 70mgSodium: 1301mgCarbohydrates: 33gFiber: 3gSugar: 5gProtein: 22g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.
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Recipe originally posted 12/23/2019.