Creamy Potato and Bacon Chowder
Indulge in the rich, velvety goodness of our Creamy Potato and Bacon Chowder, a perfect blend of savory bacon, tender potatoes, and aromatic herbs. This hearty chowder not only satisfies your cravings but also provides a nourishing meal that's suitable for diabetics and Celiacs. With a smooth texture and a burst of flavors, this chowder is a delightful way to warm up on a chilly day. At just 499 calories per serving, it's a comforting dish that allows you to enjoy every spoonful without any guilt.
6
Servings
499
Calories
11
Ingredients
Ingredients
Bacon
225 g (chopped)
Butter
30 g (melted)
Onions
2 large (chopped)
Celery
4 stalks (finely chopped)
Dried Thyme
2 teaspoons
Plain Flour or Cornflour
2 tablespoons
Chicken Stock
1 liter (made from suitable cubes for Celiacs)
Potatoes
2 large (peeled and cubed)
Sour Cream
285 ml
Fresh Parsley
3 tablespoons (chopped (optional))
Fresh Chives or Spring Onions
2 tablespoons (snipped for garnish)
Instructions
1
In a large saucepan, add the chopped bacon and cook over medium heat for about 5 minutes, or until it becomes golden and crisp. Once done, remove the bacon from the pan and drain it on absorbent kitchen paper to remove excess grease.
2
In the same saucepan, melt the butter over low heat. Add the chopped onions and finely chopped celery, along with the thyme. Sauté for 4-5 minutes, or until the onions are soft and translucent.
3
Return the crispy bacon to the pan and stir in the flour (or cornflour for a gluten-free option). Cook for an additional minute, stirring constantly to combine thoroughly.
4
Remove the saucepan from heat and gradually incorporate the chicken stock, stirring well to prevent lumps from forming.
5
Place the saucepan back on the heat and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and add the cubed potatoes. Cook for 10 minutes or until the potatoes are tender, adjusting the cooking time as necessary based on your stove.
6
Once the potatoes are cooked, remove the pan from heat and stir in the sour cream and, if desired, the chopped parsley for added freshness.
7
Return the pan to low heat, stirring constantly without boiling, and cook for 1-2 minutes to heat through.
8
Ladle the chowder into bowls, top with snipped fresh chives or spring onions for garnish, and serve warm.
Nutrition Information
17 g
Fat
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Potato and Bacon Chowder?
It is a rich, velvety soup that combines savory bacon, tender potatoes, and aromatic herbs for a hearty meal.
Is this recipe suitable for diabetics?
Yes, the recipe description identifies this chowder as a nourishing meal suitable for diabetics.
Is this chowder gluten-free?
Yes, it can be made gluten-free for Celiacs by using cornflour instead of plain flour and ensuring the chicken stock is made from gluten-free cubes.
How many calories are in one serving?
Each serving contains approximately 499 calories.
How many servings does this recipe provide?
This recipe makes 6 servings.
How long should I cook the bacon?
Cook the chopped bacon over medium heat for about 5 minutes until it is golden and crisp.
Why should I drain the bacon on kitchen paper?
Draining the bacon on absorbent kitchen paper helps remove excess grease before adding it back to the chowder.
What vegetables are sautéed in the butter?
The recipe calls for sautéing 2 large chopped onions and 4 stalks of finely chopped celery.
Which herbs are used for seasoning the base?
The base is seasoned with 2 teaspoons of dried thyme.
How long do I sauté the onions and celery?
Sauté the onions and celery for 4-5 minutes, or until the onions are soft and translucent.
When do I add the flour or cornflour?
Stir in the flour or cornflour after returning the crispy bacon to the saucepan with the sautéed vegetables.
How should I add the chicken stock to avoid lumps?
Remove the pan from the heat and incorporate the chicken stock gradually while stirring well.
How long do the potatoes need to cook?
The cubed potatoes should simmer for approximately 10 minutes or until they are tender.
When is the sour cream added to the chowder?
The sour cream is stirred into the pan after the potatoes are cooked and the pan has been removed from the heat.
Is fresh parsley required?
Fresh parsley is optional; 3 tablespoons of chopped parsley can be added for extra freshness.
What is the final step before serving?
Return the pan to low heat and cook for 1-2 minutes while stirring constantly to heat through without boiling.
What garnishes are recommended?
Ladle the chowder into bowls and top with 2 tablespoons of snipped fresh chives or spring onions.
How much bacon is needed for this recipe?
The recipe requires 225 grams of chopped bacon.
How much butter is used?
You will need 30 grams of melted butter.
How many potatoes are used in this chowder?
The recipe calls for 2 large potatoes that are peeled and cubed.
How much chicken stock is required?
You will need 1 liter of chicken stock.
How much sour cream is used?
The recipe uses 285 ml of sour cream.
Can I use cornflour for thickening?
Yes, 2 tablespoons of cornflour can be used as a gluten-free alternative to plain flour.
What is the texture of the chowder?
The chowder has a rich, creamy, and velvety texture.
Is this a good dish for cold weather?
Yes, it is described as a delightful way to warm up on a chilly day.
How much celery is needed?
The recipe uses 4 stalks of finely chopped celery.
Should I boil the chowder after adding the sour cream?
No, you should stir it constantly on low heat without letting it boil to prevent the cream from curdling.
Can I substitute the dried thyme?
While the recipe specifies dried thyme, you could use fresh herbs, though dried is standard for this flavor profile.
How many onions are required?
The recipe calls for 2 large onions.
Is this chowder high in fat?
Each serving contains 17 grams of fat.