Smoky Potato Chowder

• 4 slices bacon, diced
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 4 cloves garlic, minced
• 2 lbs potatoes, peeled and cubed
• 4 cups chicken broth
• 1 cup water
• 1 tsp smoked paprika
• 1/2 tsp thyme
• 1/2 cup heavy cream
• Salt and pepper to taste
• 2 tbsp fresh chives, chopped

Steps

1. 1 In a large pot, cook bacon over medium heat until crispy. Remove and set aside.
2. 2 In the same pot, sauté onion, celery, and carrots until softened.
3. 3 Add garlic and cook for an additional minute.
4. 4 Stir in potatoes, broth, water, smoked paprika, and thyme. Bring to a boil, then reduce heat and simmer until potatoes are tender.
5. 5 Stir in heavy cream and season with salt and pepper to taste.
6. 6 Crumble bacon back into the chowder and heat through.
7. 7 Serve hot, garnished with fresh chives.

Nutrition

Tips

• For a smokier flavor, use smoked paprika or add a chipotle pepper in adobo sauce.
• This chowder tastes even better the next day as the flavors meld.
• For a dairy-free option, substitute coconut milk for heavy cream.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with warm crusty bread or oyster crackers.
• Pair with a crisp salad for a complete meal.

FAQ