Ultimate Smoked Bacon and Creamy Potato Chowder

Stop Everything: This is The Ultimate Creamy Potato Soup

Gosh, is there anything better than a deep, soul warming bowl when the rain hits sideways? Honestly, sometimes you just need a proper culinary hug.

Today, we are nailing the classic potato chowder . Forget those thin, watery soups you see sometimes. This is truly the comfort food recipe hug in a bowl .

It’s rich, velvety, and totally essential for surviving a British winter, you know?

We’re taking major inspiration from a traditional hearty New England style potato soup . But we are giving it a robust, modern edge.

This specific recipe focuses heavily on the flavour base. That means lots of crispy smoked bacon and potato chowder recipe magic.

We build depth from the very first step.

Making a Proper Thick Chowder

This is a medium difficulty recipe, primarily because we need to master the art of thickening. You must learn how to make a proper thick chowder without it tasting like paste! We use the simple, yet essential, easy roux technique for chowder thickening .

Don't panic if you’ve never made a roux. I promise it’s straightforward.

When I first tried making this years ago, my first roux was lumpy. It was an utter disaster! But now I have the technique perfected for you.

Total time, start to finish, is about 60 minutes. You will yield 6 generous, family sized portions.

Velvety Texture and Big Flavor

The secret weapon here is the double potato method. This guarantees the maximum creamy result. We use a blend of potato chowder using starchy and waxy potatoes for the best texture.

The starchy ones break down to thicken the soup naturally. The waxy ones stay cubed for a perfect bite.

This method delivers that luscious, smooth consistency we crave. It is double cream potato chowder (velvety texture) perfection. Plus, potatoes are surprisingly full of vitamin C and potassium! This chowder makes a brilliant, substantial meal.

It is perfect for a miserable Tuesday or a show stopping dish for a relaxed Saturday lunch.

We also have simple swaps if you need them. We cover the simple dairy-free potato chowder variation later on. And the gluten-free thickener for potato soup is incredibly easy too.

But first, we need the foundation. The smoked bacon and potato chowder recipe relies on starting with the very best stuff.

Let’s look at the ingredients list!

Gathering Your Arsenal for The Ultimate Creamy Potato Soup

Honestly, making a proper potato chowder isn't about fancy kit. It’s about nailing the ingredients list. We are aiming for a true comfort food recipe hug in a bowl , right? That means focusing on quality ingredients.

Don't be shy with the good stuff.

This recipe starts with 115 g of thick cut smoked bacon or pancetta. That rendering fat is pure liquid gold. It's the essential flavor foundation for this delicious smoked bacon and potato chowder recipe .

The Potato Secret and The Cream Factor

If you want to know how to make a proper thick chowder , listen up. You need two kinds of spuds.

I learned this the hard way trying to use just one type. For perfect texture, use 450 g of starchy potatoes (like Russets or Maris Pipers).

These break down entirely. You also need 450 g of waxy potatoes (Yukon Gold or Charlotte). They keep their shape and give you something substantial to bite into.

This is the magic of potato chowder using starchy and waxy potatoes .

For that essential velvety finish the reason everyone loves this double cream potato chowder (velvety texture) you need dairy. Stir in 240 ml of heavy cream (or proper English double cream) right at the end.

That richness transforms the soup instantly. If dairy is an absolute no-go, remember the simple dairy-free potato chowder variation . Swap the cream for full fat coconut milk for similar richness.

Flavour Enhancers and The Easy Roux Technique

The base flavor builds fast. Sautéing 175 g of onion and 100 g of celery in the bacon fat makes the soup smell incredible.

Then comes the thickening stage. We need 35 g of plain flour to make the roux. Cooking that flour with butter and fat for a couple of minutes is your easy roux technique for chowder thickening .

This step is critical; it cooks out the raw flour taste.

Seasoning is easy but crucial. Besides salt and pepper, use 1/2 tsp of smoked paprika. It really emphasizes the smoky background beautifully.

If you need a gluten-free thickener for potato soup , just skip the flour. Instead, stir in a cornflour slurry after the potatoes are tender.

Essential Equipment: Making this Hearty New England Style Potato Soup

Honestly, you don't need much to create this lovely soup. The main star here is a heavy bottomed Dutch Oven. Using a big, thick pot means the heat stays even.

This stops that creamy, starchy mix from catching and burning on the bottom. Trust me, scrubbing burnt chowder is truly awful.

You’ll need a good sharp knife for all the chopping. Finally, grab a potato masher or even a sturdy wooden spoon.

We use this to gently mash some of the potatoes right in the pot. This creates that wonderful, natural body without needing extra flour.

It keeps the soup rustic and thick.

The Organization Station: Your Mise en Place Power Up

Right, ready to get this fantastic, proper, hearty potato chowder underway? This isn't just soup. It’s a comfort food recipe hug in a bowl .

It reminds me of those grey UK afternoons when you need something solid. This is how we make The ultimate creamy potato soup .

Before you even look at the stove, get organized. Honestly, chopping is the worst bit, but it saves so much chaos later.

We are using potato chowder using starchy and waxy potatoes , remember? That’s our secret weapon. So chop those starchy Russets into big 1 inch chunks.

Cut the waxy ones (like Charlotte) into half inch cubes. Get your smoked bacon and potato chowder recipe fat ready by dicing the bacon small.

Safety first! Keep your fingertips tucked back when chopping that onion. No emergency room visits for chowder!

From Bacon to Velvety: The Chowder Build

This is the magic part where we build flavour layer by layer.

1. Start with the bacon. Drop the diced bacon into your heavy pot over medium heat. Render the fat fully until the bacon is beautifully crispy (about 6– 8 minutes ). Scoop out those crispy bits with a slotted spoon and save them! They are your garnish later.
2. Now for the flavour foundation . Add the butter, celery, and onion to the remaining bacon fat. Cook gently until the veg is soft, about 8– 10 minutes . Don't rush this stage; it stops the chowder from tasting raw.
3. The thickening trick: This is How to make a proper thick chowder . Sprinkle in the flour. Stir constantly for 2 minutes to create your Easy roux technique for chowder thickening . It needs to smell toasty, not floury.
4. Slowly, I mean slowly, whisk in the cold stock. This gradual whisking stops lumps, which are the absolute bane of a good chowder. Bring it up to a gentle simmer.
5. Drop in all the potato chunks. Season generously with salt and pepper. Cover partially and simmer gently for 15– 20 minutes . Check that the larger chunks are fork tender.

Pro Secrets for that Velvety Finish

My biggest lesson learned? Don't blend the whole thing! For that perfect texture, remove the pot from the heat. Use a potato masher and gently mash about a third of the soup.

This releases the starch from those Russets, making it naturally thick while keeping the waxy potato chunks intact for bite.

Next, the cream. If you want that gorgeous Double cream potato chowder (velvety texture) , always add the cream off the direct heat.

Return the pot to the lowest setting for 3 5 minutes just until it’s steaming hot. Never let the chowder boil once the cream is in! It will split, and honestly, that’s gutting when it happens.

PS: If you need a quick Simple dairy-free potato chowder variation or a thicker option, use a slurry. That mixture of cornflour (cornstarch) and cold water is a superb gluten-free thickener for potato soup you can whisk in right at the end.

Enjoy this Hearty New England style potato soup !

The Chef's Notes: Getting that Perfect Finish

Honestly, after all that chopping, the best part is sitting down to eat. This entire dish is truly a comfort food recipe hug in a bowl .

Before you tuck in, let’s cover those last little bits of kitchen wisdom.

Serving Up Happiness

This is more than just soup. It’s a meal! To elevate your Hearty New England style potato soup , think about contrast.

You need something sharp to cut the richness of the cream. My favourite pairing is a tiny side salad. Dress it simply with lemon and Dijon.

The plating matters too. Ladle the hot potato chowder into deep bowls. Scatter the reserved crispy bacon bits right before serving.

Oh my gosh, that crunch makes all the difference! Always serve this with thick slices of warm, crusty sourdough. Perfect for proper dunking.

Leftovers? Yes Please!

You might notice that the chowder sets up like cement once refrigerated. Don't panic! This is just the starch from the potato chowder using starchy and waxy potatoes doing its job.

It means you nailed how to make a proper thick chowder .

To reheat, always use the stovetop. Never blast it in the microwave. Add a splash of stock or milk as you go.

Stir slowly over medium low heat until it loosens up. Freezing is possible. It’s safe, but that beautiful, velvety texture might turn a little grainy when thawed.

It will still taste fantastic though! Store it in airtight containers for up to four days in the fridge.

Mixing it Up: Variations and Adaptations

I learned the hard way that not everyone can handle all the cream. I once catered for a friend's birthday and had a total disaster! If you need a simple dairy-free potato chowder variation , use full fat coconut milk.

It adds a lovely richness without any dairy.

If you are cooking for someone gluten-free, ditch the flour completely. That excellent easy roux technique for chowder thickening won't work for them.

Instead, use a cornstarch slurry. Mix one tablespoon of cornstarch with two tablespoons of cold water. Add this gluten-free thickener for potato soup right at the end, stirring until the chowder thickens.

For seasonality, swap in sweet potato chunks in the autumn. They add a deep, earthy sweetness that works brilliantly with the smoked bacon and potato chowder recipe .

Quick Nourishment Check

Let’s be honest, this isn’t a low-calorie broth. It's designed to warm you up from your toes! Thanks to that luxurious double cream potato chowder (velvety texture) , it is rich.

Think of it as serious fuel.

Potatoes are great. They are packed with Vitamin C and potassium. This ultimate creamy potato soup gives you complex carbohydrates for lasting energy.

Plus, the carrots and celery mean you’re getting good fibre too. It’s hearty, it’s comforting, and sometimes, that’s exactly what the doctor ordered.

Go on, try those serving suggestions! You deserve this.

Frequently Asked Questions

Why does the recipe call for two different kinds of potatoes? Is that strictly necessary?

Absolutely necessary if you want a professional, proper chowder! This is our 'Double Potato Rule.' The starchy Russets (or Maris Pipers) break down beautifully when mashed slightly, releasing starch to naturally thicken the entire soup base.

Meanwhile, the waxy Yukon Golds (or Charlottes) hold their shape like a champ, giving you those lovely, distinct chunks of potato that make chowder so satisfying to bite into.

I want a vegetarian version of this ultimate potato chowder. What’s the best way to get that smoky depth without bacon?

That smoky foundation is crucial for depth! If you’re skipping the bacon, the best substitute is to start your base with olive oil and sautéed mushrooms (maybe some dried porcini soaked first) for earthiness.

To truly replicate the smoked flavour, stir in a teaspoon of liquid smoke or use high-quality smoked salt/smoked paprika later in the cooking process. You won't feel gutted missing the meat when the flavour is this spot on!

My chowder is a bit thin how do I thicken it without causing a full-on panic?

Don't fret, a thin chowder is easily rescued! The simplest trick is to mash or blend slightly more of the soup than the recipe suggests, specifically targeting the starchy potato pieces, as this releases more natural thickener.

If that doesn't do the job, whip up a simple cornflour (cornstarch) slurry mix a tablespoon of cornflour with two tablespoons of cold water and whisk it into the simmering chowder until it reaches your desired, velvety consistency.

Can I make this Classic Hearty Potato Chowder ahead of time, and does it freeze well?

You can certainly make this soup ahead; in fact, the flavour develops beautifully overnight in the fridge, making it excellent for batch cooking. It will keep well refrigerated in an airtight container for 3 4 days. However, be warned: freezing chowders with potatoes and cream can be tricky.

Upon thawing, the potatoes can become mealy and the cream might separate, leaving a grainy texture. If you must freeze it, freeze the chowder base before adding the heavy cream, and stir the dairy in when reheating.

I’m terrified of my cream splitting. What’s the secret to keeping this potato chowder smooth and velvety?

That fear is warranted; split cream ruins a good chowder! The key is temperature control, mate. Always ensure you are heating the cream gently over the very lowest setting never allow the chowder to return to a full boil once the cream (or double cream) has been introduced.

For extra peace of mind, let your cream come to room temperature before stirring it in, as cold cream hitting hot soup is often the culprit for curdling.