Potato & Bacon Ends Chowder

Hearty Potato and Bacon Ends Soup Chowder Bread Bowl Recipe by Ash's In The Kitchen

‘Tis the season for soups, stews, chili’s and chowders! This Potato & Bacon Ends Chowder definitely hit the spot! It makes a LOT so it’s perfect for a large family or someone who wants lots of delicious leftovers!

Potatoes & Bacon Ends Chowder

  • 4 cups Russet Potatoes; peeled and cubed
  • 2 cups Carrots: peeled and sliced
  • 1 large Onion; diced
  • 2 pounds Bacon Ends (regular bacon works too)
  • 4 cloves Garlic; minced
  • 1 1/2 quarts Chicken Stock
  • 1 teaspoon Basil; chopped
  • 1 teaspoon Thyme; chopped
  • 2 Bay Leaves
  • Salt and pepper to taste
  • 2 cups heavy cream
  • 1 cup shredded Parmesan
  • 1 cup shredded Sharp Cheddar Cheese
  • 2 Tablespoons cornstarch
  1. Heat a dutch oven or large pot over medium-high heat, and cook the bacon ends until the fat is rendered and crispy. Drain the bacon grease into a mason jar for future dishes.
  2. Add the onions, carrots and potatoes to the pot and sauté until the onions are tender before adding in the garlic and cooking until fragrant; about 2 minutes. Pour in the chicken stock and add in the seasonings and herbs. Bring to a boil, then reduce the heat to medium-low heat. Cover and simmer for 1 hour or until potatoes are tender.
  3. Pour in the cream and add the cheeses, stirring until they’re melted. In a small dish, whisk the cornstarch and 1/4 cup water, then pour the slurry into the pot. Stir until thickened. Taste and season accordingly.
  4. Ladle into a bowl and top with more cheese and bacon crumbles.

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Published by ashsinthekitchen

Home cook, gardener and lover of life!

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