1/2 Photos of Potato Bacon Chowder
1 hr 5 mins
Great taste, filling and nourishing. Easy to make. Suitable for diabetics and Celiacs. 499 Calories. Fat 17g
My Private Note
Units: US | Metric
- 225 g bacon, chopped
- 30 g butter
- 2 large onions, chopped
- 4 stalks celery, chopped (finely)
- 2 teaspoons dried thyme
- 2 tablespoons plain flour or 2 tablespoons cornflour, for celiacs
- 1 liter chicken stock, use stock cubes suitable for celiacs
- 2 large potatoes, peeled and cubed
- 285 ml sour cream
- 3 tablespoons chopped fresh parsley (did not use these)
- 2 tablespoons snipped fresh chives (used spring onions or eschellots instead)
- 1Place the bacon in a large saucepan and cook over a medium heat for 5 minutes or until golden and crisp.
- 2Remove from saucepan and drain on absorbent kitchen paper.
- 3Melt the butter in the pan and cook the onions, celery and thyme over a low heat for 4- 5 minutes or until onion is soft.
- 4Return the bacon to the pan, then stir in the flour and cook 1 minute.
- 5Remove the pan from the heat and gradually blend in the stock.
- 6Bring to the boil, then reduce the heat.
- 7Add the potatoes and cook for 10 minutes or until they are tender (took longer for me).
- 8Remove pan from heat and stir in sour cream and parsley.
- 9Return to the heat and cook without boiling, stirring constantly, for 1- 2 minutes.
- 10Ladle soup into the bowls, sprinkle with chives/spring onions and serve.
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Nutritional Facts for Potato Bacon Chowder
Serving Size: 1 (456 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 475.6
- Calories from Fat 279
- Total Fat 31.1 g
- Saturated Fat 13.3 g
- Cholesterol 62.0 mg
- Sodium 653.6 mg
- Total Carbohydrate 36.6 g
- Dietary Fiber 4.3 g
- Sugars 7.6 g
- Protein 13.0 g