Slow Cooker Cheddar Bacon Potato Chowder

Name: Slow Cooker Cheddar Bacon Potato Chowder
Total time: 320 min
Yield: 2
Ingredients: 4 lbs russet potatoes, peeled and chopped; 1 (32 oz) carton low-sodium chicken stock; 1 yellow onion, diced; 1.5 tsp salt; 1.5 tsp ground black pepper; 1 (16 oz) package thick cut bacon, cut into ½-inch pieces; 1 cup shredded Cheddar cheese; 2 tsp garlic powder; 2 cups heavy cream; 4 tbsp butter; 0.25 cup all-purpose flour; 0.25 cup sour cream; 2 tbsp chopped scallions

A hearty chowder with tender potatoes, smoky bacon, sharp cheddar, and creamy sour cream, all cooked low and slow for maximum flavor.

Recipe Info

Prep Time

320 min

Difficulty

Easy

Servings

Nutrition

calories647kcal

carbohydrates50g

fat42g

protein19g

sodium1088mg

Soup American

Ingredients

4 lbs russet potatoes, peeled and chopped

1 (32 oz) carton low-sodium chicken stock

1 yellow onion, diced

1.5 tsp salt

1.5 tsp ground black pepper

1 (16 oz) package thick cut bacon, cut into ½-inch pieces

1 cup shredded Cheddar cheese

2 tsp garlic powder

2 cups heavy cream

4 tbsp butter

0.25 cup all-purpose flour

0.25 cup sour cream

2 tbsp chopped scallions

Directions

Combine potatoes, chicken stock, onion, salt, and pepper in a slow cooker. Cook on High for 4 hours or until the potatoes are tender.

Meanwhile, cook bacon in a large skillet over medium-high heat until crisp. Drain bacon on paper towels and set aside. Wipe out most of the grease from the skillet.

Use an immersion blender to puree the potatoes in the slow cooker until smooth. Add ½ cup cheddar cheese and half of the cooked bacon. Set temperature to Low and cook for 1 to 2 hours.

In the same skillet, melt butter over medium-low heat. Stir in flour and cook until it forms a paste and turns light golden brown (about 5 minutes).

Whisk in heavy cream and sour cream. Pour this mixture into the slow cooker and cook on Low for an additional hour.

Ladle the chowder into bowls and garnish with remaining bacon, cheddar, sour cream, and scallions.