Free sample · Low & Slow

Cheddar Bacon Potato Chowder

Name: Cheddar Bacon Potato Chowder
Prep time: 22 min
Cook time: 380 min
Total time: 402 min
Yield: 8
Ingredients: 6 slices (90 g) cooked bacon, labeled gluten-free; 2 lb (907 g) Yukon gold potatoes, peeled and diced; 1 medium sweet onion (180 g), diced; 2 celery stalks (100 g), finely diced; 4 garlic cloves (12 g), minced; 1 tbsp (1 g) dried parsley, labeled gluten-free; 4 cups (960 ml) chicken broth, labeled gluten-free; 1/2 tsp (3 g) kosher salt; 1/4 tsp (0.5 g) black pepper; 2 tbsp (16 g) cornstarch, labeled gluten-free; 1 cup (240 ml) evaporated milk, labeled gluten-free; 1/2 cup (120 g) sour cream, labeled gluten-free; 1 1/2 cups (170 g) shredded sharp cheddar cheese, labeled gluten-free; 2 tbsp (12 g) sliced green onions

Yukon potatoes, celery, and bacon simmer in chicken broth. Half the potatoes are crushed in the pot, then cheddar, sour cream, and a cornstarch mix go in. Flour stays out.

Cheddar Bacon Potato Chowder, as cooked from this recipe

Serves8

Hands-on22 min

Cook6 h 20 min

Total6 h 42 min

SettingLOW 6 hours, then HIGH 20 minutes

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Ingredients

6 slices (90 g) cooked bacon labeled gluten-free
2 lb (907 g) Yukon gold potatoes, peeled and diced
1 medium sweet onion (180 g), diced
2 celery stalks (100 g), finely diced
4 garlic cloves (12 g), minced
1 tbsp (1 g) dried parsley labeled gluten-free
4 cups (960 ml) chicken broth labeled gluten-free
1/2 tsp (3 g) kosher salt
1/4 tsp (0.5 g) black pepper
2 tbsp (16 g) cornstarch labeled gluten-free
1 cup (240 ml) evaporated milk labeled gluten-free
1/2 cup (120 g) sour cream labeled gluten-free
1 1/2 cups (170 g) shredded sharp cheddar cheese labeled gluten-free
2 tbsp (12 g) sliced green onions

Gluten-free: Written so a reader with celiac disease can cook it when every packaged ingredient is one whose label says gluten-free. Read the package you actually buy. This page does not promise a meal with zero gluten.

Method

Put the broth, bacon, parsley, garlic, celery, onion, and diced potatoes in a 6-quart cooker with the salt and black pepper.
Stir once, set the lid on, and leave the pot on LOW for 6 hours, until a potato piece breaks when pressed.
Crush about half the potatoes against the pot wall and leave the rest in chunks.
Whisk the cornstarch into the evaporated milk until smooth, stir that mixture into the pot, then stir in the sour cream and the cheddar.
Set the lid on and switch the pot to HIGH for 20 minutes, until the cheddar has melted and the soup is hot.
Top each bowl with the green onions.

Notes

Chicken broth, bacon, dried parsley, cornstarch, evaporated milk, sour cream, and cheddar need a gluten-free label.
There is no flour roux. The cornstarch and evaporated milk are what thicken the chowder.
The soup keeps in the refrigerator for a few days. It thickens as it cools, so loosen a reheated bowl with a splash of broth or water.

This recipe is one of 50 in Low & Slow.
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