Easy One-Pot Bacon and Potato Chowder Recipe - Ready in 30 Minutes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon is lower in fat, while smoked sausage offers a similar flavor profile.

Welcome to the episode and introduce the dish: bacon and potato chowder.

Show ingredients needed for the chowder.

Demonstrate how to remove corn kernels from the cob.

Cook diced bacon in a large pot over medium heat until cooked through, leaving 2-3 tablespoons of grease in the pot.

Sauté chopped green onions in the bacon grease for about 1-2 minutes.

Add minced garlic to the pot and cook for an additional 1-2 minutes.

Add chopped potatoes, corn kernels, and carrots to the pot.

Pour in 5 cups of cool drinking water and add 3 chicken bouillon cubes and ground black pepper; mix well.

Bring the soup to a boil over medium-high to high heat, then reduce the heat and simmer for about 10-12 minutes.

Check the potatoes and carrots for doneness; they should be easily cut with a spoon but not mushy.

Taste the soup and adjust seasoning if necessary due to the saltiness of the bacon.

Add 1 cup of heavy cream to the pot and cook for an additional 2-3 minutes.

Prepare a slurry with 1/3 cup water and 3-4 tablespoons of cornstarch; mix well.

Pour the slurry into the soup while mixing continuously to thicken.

Allow the soup to come back to a simmer to activate the thickening of the slurry.

Adjust the thickness of the chowder according to personal preference by adding more or less slurry.

Serve the chowder topped with chopped cilantro, bacon, or grated cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens