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.

Reviews

(2)
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 28, 2006

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