Cozy Potato Chowder Recipe

Snow piling up against the windowpane always signals that it is time for a heavy soup pot on the stove. This Potato Chowder answers the call for something substantial to eat when the temperature drops outside.

I rely on the combination of starchy potatoes and sharp cheddar to create a thick texture without needing heavy cream. You will find this recipe warms the kitchen and fills the house with the scent of thyme and simmering vegetables.

What Makes This Potato Chowder a Keeper

This recipe keeps things simple by using ingredients you likely already have in your pantry. I appreciate that it comes together in one pot for minimal cleanup after dinner.

The texture strikes the perfect balance between a thin soup and a solid stew. You get creamy satisfaction in every spoonful without it feeling overly heavy or greasy.

My family asks for this meal specifically when the weather turns gray and rainy. It acts as a warm hug in a bowl that satisfies even the biggest appetites.

If you enjoy this hearty soup, you should definitely try my Quick Instant Pot Lentil Soup Recipe for another easy meal, and the Cabbage Soup offers a different kind of rich flavor. Both recipes deliver that same homemade comfort I crave during the colder months.

Gathering Your Potato Chowder Ingredients

Here is the list of items I grab from the store to make this soup:

• Beef Bacon: Chopped (I use this instead of pork bacon for excellent smoky flavor).
• Butter: Unsalted, for sautéing vegetables.
• Onion: A medium yellow or white onion, diced.
• Celery: Two stalks, diced for crunch and flavor base.
• Garlic: Fresh cloves, minced.
• Thyme: Fresh leaves or dried thyme.
• Flour: All-purpose flour to create the roux that thickens the soup.
• Chicken Broth: Use low-sodium so you can control the salt level.
• Milk: Whole milk provides the best creamy consistency.
• Potatoes: Russet potatoes are essential here because their starch helps thicken the broth.
• Cheddar Cheese: Sharp cheddar, grated from the block.
• Sour Cream: Adds a tangy richness at the end.
• Salt and Pepper: To season to taste.

My Method for Perfect Potato Chowder

Let’s get cooking!

1. Cook the chopped beef bacon in a large Dutch oven or soup pot over medium heat until it is crispy and browned. Remove the bacon pieces with a slotted spoon and set them aside on a paper towel, leaving about 2 tablespoons of drippings in the pot.
2. Add the butter to the pot with the drippings, then toss in the diced onion and celery. Sauté the vegetables for about 5 minutes until they soften and the onions become translucent.
3. Stir in the minced garlic and thyme, cooking for just 1 minute until you can smell the herbs. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
4. Slowly pour in the chicken broth and milk while whisking continuously to prevent any lumps from forming. Add the cubed potatoes and bring the mixture to a gentle simmer.
5. Reduce the heat to low, cover the pot partially, and cook for 15 to 20 minutes until the potatoes are tender when pierced with a fork.
6. Remove the pot from the heat and stir in the grated cheddar cheese and sour cream until the soup is smooth and melted. Taste and season with salt and pepper, then serve topped with the crispy beef bacon.

Tips to Perfect Your Potato Chowder

I always recommend shredding your own cheese from a block rather than buying pre-shredded bags. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the Potato Chowder.

Cut your potatoes into uniform cubes to ensure they all cook at the exact same rate. If the pieces vary too much in size, some will turn to mush while others remain hard in the center.

Be careful not to let the soup come to a rolling boil after adding the dairy products. High heat can cause the milk and cheese to curdle and ruin the smooth texture of the Potato Chowder.

How I Like to Serve This Potato Chowder

A crusty piece of sourdough bread is the ideal companion for dipping into the thick broth. I also like to sprinkle extra sharp cheddar and chopped green onions on top for a pop of color and flavor.

You can serve this Potato Chowder alongside a crisp green salad with vinaigrette to cut through the richness. It makes for a balanced meal that feels special enough for guests but simple enough for Tuesday night.