Bacon and Potato Chowder

Bacon and Potato Chowder Recipe - Delicious Comfort Food

Preparation time: 20 minutes | Cooking time: 40 minutes | Servings: 6

Introduction

Bacon and Potato Chowder is a hearty and comforting dish perfect for chilly days. This creamy soup combines the smokiness of bacon with the earthiness of potatoes, creating a delicious and satisfying meal. Whether you're looking for a cozy dinner option or a warm lunch, this chowder is sure to hit the spot. Follow this recipe to learn how to make this delightful dish that will become a favorite in your household.

History

The origins of Bacon and Potato Chowder can be traced back to the New England region of the United States, where chowders, in general, have been a staple part of the diet for centuries. Originally, chowders were simple stews made by fishermen using the day's catch. Over time, the recipe evolved, incorporating potatoes and smoked bacon, which added depth and richness to the dish. Today, Bacon and Potato Chowder is enjoyed by people all over the world, appreciated for its comforting qualities and robust flavors.

Ingredients

6 slices of bacon
1 cup of minced yellow onion
1 minced garlic clove
3 cups of diced potatoes
3 cups of water
3 chicken bouillon cubes
3 tbsp of flour
1 can (354 ml) of evaporated milk
chili oil (optional)
parsley (optional)

How to prepare

Fry the bacon until it is crisp and then chop it. Drain the bacon and use a paper towel to soak up any excess fat.
In a large pot, sauté the onion and garlic with 2 tbsp of bacon drippings.
Add the potatoes, water, and bouillon cubes to the pot.
Heat the mixture until it boils, then cover and simmer until the potatoes are cooked. Add the bacon.
Mix the flour with a small amount of evaporated milk to make a paste.
Gradually mix in the remaining milk and add it to the potato mixture.
Cook the mixture over medium heat until it comes to a boil and thickens. Stir often to prevent the soup from burning on the bottom of the pot.
Serve the soup hot with other dishes. Drizzle it with chili oil and garnish with parsley, if desired.

Variations

1. Vegetarian Version: Omit the bacon and use vegetable broth instead of chicken bouillon cubes.
2. Seafood Chowder: Add cooked shrimp or clams to the chowder in the last few minutes of cooking.
3. Cheesy Chowder: Stir in a cup of shredded cheddar cheese until melted for a cheesy twist.

Cooking Tips & Tricks

1. For a richer flavor, consider using thick-cut bacon and sautéing the onions until they are caramelized.

2. To achieve a creamier texture, partially mash the potatoes with a fork before adding the milk mixture.

3. If the chowder is too thick, you can thin it with a little extra water or chicken broth until you reach your desired consistency.

4. For a gluten-free version, substitute the flour with cornstarch or another gluten-free thickening agent.

Serving Suggestions

Serve the Bacon and Potato Chowder hot, garnished with chopped parsley and a drizzle of chili oil for an extra kick. It pairs wonderfully with crusty bread or a green salad for a complete meal.

Cooking Techniques

For the best results, simmer the chowder on low heat to allow the flavors to meld together without boiling over. Stirring frequently helps prevent the bottom from burning and ensures a smooth consistency.

Ingredient Substitutions

1. Bacon: Turkey bacon or vegetarian bacon can be used as a substitute.

2. Evaporated Milk: Regular milk, cream, or a dairy-free alternative can be used, adjusting the thickness as needed.

3. Flour: For a gluten-free version, use cornstarch or a gluten-free flour blend.

Make Ahead Tips

Bacon and Potato Chowder can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors often improve with time, making it a great option for meal prep.

Presentation Ideas

Serve the chowder in a hollowed-out bread bowl for an impressive presentation. Garnish with fresh herbs and a sprinkle of crispy bacon bits for added texture and flavor.

Pairing Recommendations

This chowder pairs beautifully with a crisp white wine, such as Sauvignon Blanc, or a light-bodied beer, like a pilsner. The acidity and carbonation help cut through the richness of the soup.

Storage and Reheating Instructions

Store leftover chowder in an airtight container in the refrigerator. Reheat gently on the stove, adding a little water or milk if the chowder has thickened too much.

Nutrition Information

Calories per serving

A serving of Bacon and Potato Chowder contains approximately 250 calories. This makes it a relatively hearty dish, perfect for a fulfilling meal, especially during colder months.

Carbohydrates

A serving of Bacon and Potato Chowder contains approximately 30 grams of carbohydrates. The majority of these carbs come from the potatoes, which are a good source of energy. The flour used for thickening also contributes to the carbohydrate content.

Fats

This chowder is relatively high in fats, with about 15 grams per serving. The fats primarily come from the bacon and the evaporated milk. Using low-fat evaporated milk can help reduce the fat content without compromising the creamy texture of the chowder.

Proteins

Each serving of Bacon and Potato Chowder provides about 10 grams of protein. The protein sources in this dish are the bacon and the milk. For a higher protein content, you could add diced cooked chicken or ham to the chowder.

Vitamins and minerals

Bacon and Potato Chowder is a good source of several vitamins and minerals, including Vitamin C and potassium from the potatoes, as well as calcium and Vitamin D from the evaporated milk. The onions and garlic also contribute beneficial antioxidants.

Alergens

Common allergens in this recipe include milk (from the evaporated milk) and gluten (from the flour). Individuals with allergies or intolerances to these ingredients can substitute lactose-free milk and gluten-free flour, respectively.

Summary

Bacon and Potato Chowder is a comforting and hearty dish, providing a good balance of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It is relatively high in calories and contains common allergens such as milk and gluten.

Summary

Bacon and Potato Chowder is a classic comfort food that combines the smoky flavor of bacon with the heartiness of potatoes in a creamy soup. This recipe is versatile, allowing for various substitutions and additions to suit different dietary needs and preferences. With its rich flavor and satisfying texture, it's a perfect dish for warming up on a cold day.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Bacon and Potato Chowder. It was a rainy afternoon, and I was sitting in my cozy kitchen, flipping through an old recipe book that I had inherited from my own grandmother. As I turned the yellowed pages, my eyes landed on a faded piece of paper tucked between the pages. It was a hand-written recipe for Bacon and Potato Chowder, written in elegant cursive script.

I had never heard of this dish before, but the ingredients sounded delicious – bacon, potatoes, onions, and cream. I could practically taste the rich, creamy soup in my mind. I knew I had to give it a try.

I decided to make the chowder for dinner that night, following the instructions on the recipe to the letter. As the bacon sizzled in the pan, filling the kitchen with its savory aroma, I couldn't help but feel a sense of excitement. This was something new and different, a challenge for my culinary skills.

As the chowder simmered on the stove, the flavors melding together into a harmonious blend, I knew I had stumbled upon something special. The first spoonful that I tasted confirmed it – the chowder was absolutely delicious. Creamy, hearty, and full of flavor, it was a perfect comfort food for a rainy evening.

I shared the chowder with my family that night, and they all raved about it. My husband said it was the best soup he had ever tasted, and my children asked for seconds and thirds. I felt a swell of pride knowing that I had created something so fantastic from a simple recipe I had found by chance.

From that day on, Bacon and Potato Chowder became a regular dish in our household. I made it for dinner parties, potlucks, and family gatherings, each time receiving compliments and requests for the recipe. I was happy to share it with anyone who asked, knowing that it had quickly become one of my signature dishes.

Over the years, I have made some tweaks and adjustments to the original recipe, adding extra vegetables, herbs, and spices to enhance the flavors. I have also experimented with different types of bacon, using thick-cut, smoked, and even maple-infused varieties to give the chowder a unique twist.

I have shared the recipe with friends, neighbors, and even strangers who have tasted the chowder and wanted to know how to make it themselves. It has become a beloved staple in many households, passed down from person to person like a treasured heirloom.

I often think about the person who originally wrote down the recipe for Bacon and Potato Chowder, wondering where they learned it and who taught them how to make it. I like to imagine that they were a passionate cook like myself, someone who loved experimenting with different ingredients and flavors to create something truly special.

As I sit here now, years later, reflecting on my journey with this recipe, I am filled with gratitude for the serendipitous moment when I found it in that old recipe book. It has brought joy, comfort, and connection to me and to those who have had the pleasure of tasting it.

I am proud to have added my own touch to the recipe, making it my own and sharing it with the world. Bacon and Potato Chowder will always hold a special place in my heart, reminding me of the power of curiosity, creativity, and the simple joy of cooking for those you love.