Bacon Cheddar Potato Chowder — A Cozy, Cheesy Delight

When the weather cools and you just want something comforting in a bowl, this Bacon Cheddar Potato Chowder is just the soul-soothing recipe you need. Creamy, savory, cheesy — every spoonful feels like a warm hug. Hi, I’m Chef Mia — I love turning simple ingredients into cozy, Pinterest-worthy meals. Cooking is my way of infusing everyday life with small joys, and this chowder is one of my favorite comfort creations.

Bacon Cheddar Potato Chowder Recipe

Ingredients

• 6 slices bacon (cut into ½-inch pieces)
• 1 medium yellow or sweet onion, diced
• 2 stalks celery, diced
• 2 garlic cloves, minced
• 4–5 medium potatoes (Yukon Gold or Russet), peeled and cut into 1″ cubes
• 4 cups chicken broth (or vegetable broth)
• 2 cups whole milk (or mix of milk + cream)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups sharp cheddar cheese, shredded
• Salt & freshly ground black pepper, to taste
• Chives or green onion, thinly sliced (for garnish)

Instructions

1. Cook the bacon. In a large soup pot (or Dutch oven), cook bacon over medium heat until crisp. Use a slotted spoon to remove bacon bits, leaving the fat in the pot. Set the bacon aside (reserve ~¼ for topping).
2. Sauté aromatics. Add onion, celery, and garlic to the bacon fat and sauté until softened and fragrant (about 4–5 minutes).
3. Cook potatoes. Add cubed potatoes and broth to the pot. Bring to a simmer, cover, and cook until potatoes are tender (10–15 minutes).
4. Make the roux & thicken. In a separate small saucepan, melt butter, whisk in flour, cook ~1 minute until lightly golden. Gradually whisk in milk until smooth and thickened.
5. Combine & cheese. Stir the milk-roux into the potato mixture. Turn off heat and stir in shredded cheddar until melted and silky.
6. Season & serve. Taste and season with salt & pepper. Ladle into bowls and garnish with reserved bacon and chives.

Equipment You’ll Need

• Large soup pot or Dutch oven
• Small saucepan (for roux)
• Whisk
• Knife & cutting board
• Slotted spoon

Pro Tips & Substitutions

• Use freshly shredded cheese (not pre-shredded) for better melting.
• For a richer chowder, use half heavy cream + half milk.
• If you want a thicker chowder, mash a few of the cooked potatoes before adding the cheese mixture.
• Swap bacon with smoked ham or pancetta, or skip for a meat-free version (increase seasoning).

Storage, Serving & Variations

Why This Bacon Cheddar Potato Chowder Works So Well

This chowder combines the best of comfort-food elements: creamy potatoes, smoky bacon, and melting cheddar. The roux-milk mixture ensures a silky, luscious body that isn’t too heavy. Mashing a few potatoes helps thicken the broth naturally without relying solely on flour. The combination of textures — tender potato chunks with crispy bacon bits — gives a delightful contrast.

I love serving this during cozy dinners at home or for casual get-togethers, where guests can customize their bowls with extra toppings (more cheese, chives, a dollop of sour cream). It also reheats beautifully for next-day lunches.

More Cozy Recipes to Try

If this Bacon Cheddar Potato Chowder warmed your heart, here are more comforting ideas from my kitchen:

• Warm up with this rich and flavorful Sinigang soup recipe, a cozy classic with a tangy twist.
• For a creamy comfort dish, try the Cowboy Butter Chicken Linguine — it’s indulgent and perfect for weeknights.
• Add a touch of sweetness to your table with Churro Cheesecake, a dessert that feels like a hug in every bite.
• Snack time gets an upgrade with Strawberry Protein Muffins — soft, moist, and packed with flavor.

Feel free to browse through my recipe collection for more cozy, comforting meals.

Thanks so much for cooking along with me — if you make this chowder, I’d love for you to save or pin it on Pinterest and share with your friends. 💛

Bacon Cheddar Potato Chowder — A Cozy, Cheesy Delight

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• Author: Chef Enzo
• Total Time: 45 mins
• Yield: 6 servings 1x

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Description

A creamy, savory chowder loaded with smoky bacon, tender potatoes, and melted cheddar — the ultimate comfort in a bowl.

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Ingredients

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6 slices bacon (½-inch pieces)

1 medium onion, diced

2 stalks celery, diced

2 garlic cloves, minced

4–5 medium potatoes, cubed

4 cups chicken broth

2 cups milk

3 tbsp butter

3 tbsp all-purpose flour

2 cups shredded sharp cheddar

Salt & pepper to taste

Chives for garnish

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Instructions

1. Cook bacon until crisp, remove and set aside.

2. Sauté onion, celery, garlic in bacon fat until soft.

3. Add potatoes + broth and simmer until tender.

4. Make a roux: melt butter, whisk in flour, then whisk in milk until thick.

5. Stir the thickened milk into the potato mixture; remove from heat.

6. Add shredded cheddar and stir until melted.

7. Season with salt & pepper. Serve with bacon & chives.

Notes

Use freshly shredded cheese for best melt.

Mash a few potatoes for extra thickness.

For richer chowder, use half cream + half milk.

Swap bacon with smoked ham if desired.

• Prep Time: 15 mins
• Cook Time: 30 mins
• Category: Soup
• Method: Stovetop
• Cuisine: American