Creamy Potato Chowder With Bacon
A hearty and satisfying potato chowder, featuring a rich, smoky bacon flavor without needing seafood.
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Instructions
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Cut bacon or salt pork into 1/4-inch cubes.
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In a heavy pot, slowly cook the cubed bacon or pork over low heat for 3-4 minutes, stirring constantly, until the fat is rendered.
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Add chopped onion and cook over medium heat for 4 minutes until translucent.
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Stir in flour to create a roux, cooking for 3-4 minutes without browning.
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Slowly whisk in the stock until the roux is fully incorporated; bring to a boil, then add white wine.
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Add potatoes and simmer for about 15 minutes, or until easily pierced with a knife.
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While potatoes cook, heat half-and-half in a separate saucepan until hot but not boiling.
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Stir the hot half-and-half into the chowder and return to a brief simmer.
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Season with salt and pepper, then garnish with parsley and serve hot.