Total Time
40mins
Prep 10 mins
Cook 30 mins

I make this often in the cold months it's a very tasty potato chowder. All ingredients can be adjusted to suit taste. If you want a richer soup add in 1/2 cup whipping cream and use only 1-1/2 cups half and half.

Ingredients Nutrition

Directions

  1. In a large pot fry the bacon until crisp; remove to a plate.
  2. Add in onions and garlic (if using) saute for about 3 minutes.
  3. Add in the chicken broth, potatoes, carrots and salt; cover and simmer until veggies are tender (about 10-15 minutes).
  4. Add in sage, black pepper, paprika and parsley flakes.
  5. In a small bowl whisk the flour with 1/4 cup half and half and add to the simmering chowder, stirring constantly with a wooden spoon until blended.
  6. Add in the remaining 1-3/4 cups half and half; heat until thickened.
  7. Crumble the bacon and sprinkle in the soup; simmer for another 5-7 minutes on low heat, stirring occasionally season with salt and pepper to taste.
  8. Ladle into bowls and sprinkle with Parmesan cheese.
Most Helpful

Good and easy to make. I added a bay leaf and a few whole peppercorns to the broth. I also used the bacon only as a garnish, and added a couple of slices of minced smoked pork shoulder to the broth as it cooked - really upped the smoky flavor factor. Next time I won't use the paprika, as it turned my soup a little pink, just looked odd. I used evaporated milk instead of half and half, helps with the calories, but maintains the richness.

duonyte January 14, 2014

A great winters soup recipe! I pureed 3/4 of my veg only leaving a few chucky bits (family's pref), skipped the cream, using only milk and since I pureed the veg I had no need for adding the flour to thicken. A real tasty recipe...thanks for sharing!!

Stardustannie April 29, 2006