Potato Bacon Chowder

Comfort food in a bowl, this potato bacon chowder is so yummy!
Course Soup
Cuisine American
Keyword potato bacon chowder
Cook Time 30 minutes
Total Time 30 minutes
Servings 10
Calories 408kcal
Author Randa Derkson


  • 8 slices bacon
  • 4 cups chicken stock
  • 1 cup water
  • 3/4 cup celery chopped
  • 3/4 cup onion chopped
  • 4 cups potatoes peeled and cubed
  • 1/2 cup quinoa
  • 3 cups half and half cream divided
  • 1/4 cup flour
  • 1/2 cup mayonnaise
  • 2 cups frozen corn
  • chopped green onions for serving
  • shredded cheddar cheese for serving


  •  Cook the bacon until crispy and drain on paper towel; crumble and set aside.
  • In a large soup pot, add the chicken stock and water.  Add in the potatoes, onions and celery and bring to a boil.  Turn the heat to medium, add in the quinoa and let the soup simmer for 10 minutes or until potatoes are tender.
  • Mix the flour and mayonnaise with 1 cup of the half and half.  Stir that into the soup (it won't be smooth yet, but don't worry about that).  Stir in the other 2 cups of half and half, along with the corn and crumbled bacon.
  • Bring the soup back up to a light boil and let simmer for a few minutes.  Remove from heat and top with shredded cheddar and green onions.  Serve immediately.


Serving: 1g | Calories: 408kcal | Carbohydrates: 34g | Protein: 11g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 373mg | Potassium: 759mg | Fiber: 4g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 13.9mg | Calcium: 115mg | Iron: 3.9mg