Potato and Bacon Chowder

We got our first snow not too long ago.  It was so cold and miserable.  It has been chilly since then.  I really wanted a good creamy thick soup, and I had bacon and potatoes.  What can be better?  So I searched the web looking for ideas for the soup I had in my mind.  I think I got it.  Note: this is for foodies, not for people on a diet.  =)

Potatoes are indigenous to the Americas–everywhere from the US to Uruguay.  The kind of potatoes we eat the most today are from the Andes.  Potatoes come in all kinds of colors from pure white to almost black purple.  If you’ve never had a purple or blue potato you should try it some time.  They’re very good.  This one, though, calls for your average Idaho potato.

Potatoes are starchy tubers that grow under the plant.  We keep trying to grow potatoes in our garden, and people are always amazed to see the plants growing up tall.  The potatoes grow attached to the roots.  They are there to store energy from the sun so that the plant can grow again the next year.  That is why you can plant a potato and get a new plant the next year.

Potatoes are now the fourth most cultivated food on the earth, only below wheat, rice, and maize.  There are many different variations to potatoes.  You will hear about some that are waxier and are better for potato salad–these are like the red potatoes you see in the grocery.  Russet potatoes from Idaho are fluffier.  They are better for baking, roasting, and soups.  The difference is whether they fall apart easily or not.  Some times you want it to fall apart, and sometimes you don’t.  In this case, the traditional russet or similar is the best choice.

Potato and Bacon Chowder


  1. 4 medium potatoes (2 c chopped).
  2. 1 cup chicken broth.
  3. 8 slices bacon
  4. 1 med onion, chopped
  5. 3 ribs celery, chopped
  6. 1.5 c milk
  7. 1 can non fat cream of chicken soup concentrate, undiluted
  8. 3/4 c fat free half and half.
  9. 2 dashes dried dill
  10. 1 tsp salt
  11. pepper to taste
  12. 1 sage leaf, chopped


  1. Peel and cube the potatoes.  Put them in a soup pot with the chicken stock.  Simmer until the potatoes are tender.
  2. In the mean time, cook the bacon in a large sautee pan.  Chop the onion and celery.  When the bacon is done, drain on paper towels.  Saute the onion and celery in the same pan as the bacon was in.
  3. Once the potatoes are finished, add in the veggies, salt and pepper.  Stir together.  Then stir in the cream of chicken soup.  Slowly add in the milk and half and half stirring to incorporate.  Then rip up the bacon into small pieces and add them in, along with the sage and dill.  Heat until warmed through.  Add in more milk if it is too thick, let it simmer down if it is too thin.
  4. Enjoy!




About dietforfoodies

I am a lawyer who loves to grow, cook, and eat food.
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