Creamy Potato and Green Bean Bacon Chowder
Warm up with this delightful Creamy Potato and Green Bean Bacon Chowder, a thick and hearty soup perfect for satisfying your cravings on a chilly day. This comforting dish blends tender cubed potatoes, crisp bacon, and vibrant green beans in a rich, velvety base enhanced with cream of chicken soup and a touch of sour cream. Let it simmer in a crockpot for a few hours for an even deeper flavor, making it a wonderful addition to your meal rotation for family gatherings or cozy dinners at home.
6
Servings
N/A
Calories
10
Ingredients
Ingredients
bacon
8 slices (cut up)
onion
1 cup (chopped)
potatoes
2 cups (cubed)
water
1 cup
cream of chicken soup
1 can
sour cream
1 cup
milk
1 3/4 cups
green beans
1 cup (frozen, thawed)
pepper
1/8-1/4 teaspoon
parsley
2 tablespoons (chopped)
Instructions
1
In a large dutch oven or stock pot, fry the cut-up bacon over medium heat until crisp. Use a slotted spoon to remove the bacon and set it aside, leaving the rendered fat in the pot.
2
Add the chopped onion to the pot and sauté for 2-3 minutes, or until the onions are translucent.
3
Drain excess fat from the pot, then add the cubed potatoes and water. Bring to a boil, then cover and reduce to a simmer. Cook for 10-15 minutes, or until the potatoes are tender.
4
Stir in the cream of chicken soup and sour cream until well combined.
5
Gradually pour in the milk, stirring consistently to maintain a smooth consistency.
6
Fold in the thawed green beans, along with the pepper and chopped parsley, and stir to combine.
7
Heat the chowder until it reaches the desired serving temperature, but do not bring it to a boil to preserve the creamy texture.
8
Serve warm, garnished with additional parsley if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Potato and Green Bean Bacon Chowder?
It is a thick and hearty soup featuring cubed potatoes, crisp bacon, and green beans in a velvety base made with cream of chicken soup and sour cream.
How many servings does this recipe make?
This recipe is designed to make 6 servings.
What are the main ingredients for this chowder?
The main ingredients include bacon, onion, potatoes, cream of chicken soup, sour cream, milk, and green beans.
Can I make this recipe in a crockpot?
Yes, you can simmer the ingredients in a crockpot for a few hours to allow the flavors to deepen.
How do I prepare the bacon for the soup?
Fry the cut-up bacon in a large pot until crisp, then remove the bacon with a slotted spoon and set it aside.
Do I need to keep the bacon fat?
You should leave the rendered fat in the pot to sauté the onions, but drain any excess before adding the potatoes and water.
How long should I sauté the onions?
Sauté the chopped onions for about 2-3 minutes, or until they become translucent.
How long do the potatoes need to cook?
After bringing to a boil, simmer the cubed potatoes for 10-15 minutes until they are tender.
Can I use fresh green beans instead of frozen?
Yes, but you may need to cook them slightly longer or blanch them before adding to ensure they are tender.
Why shouldn't I boil the chowder after adding the milk and sour cream?
Boiling can cause the dairy components to curdle or separate, which would ruin the creamy texture.
What type of potatoes work best?
Russet potatoes are great for thickness, while Yukon Gold potatoes hold their shape well in soups.
Is there a substitute for cream of chicken soup?
You can use cream of mushroom or cream of celery soup as a substitute if preferred.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt is a common substitute for sour cream, though it may be slightly more tangy.
How do I store leftovers?
Store any remaining chowder in an airtight container in the refrigerator for up to 3-4 days.
Can I freeze this chowder?
Freezing is not recommended as the dairy and potatoes may change texture and separate upon thawing.
How should I reheat the soup?
Reheat gently on the stovetop over low heat, stirring frequently, to avoid boiling.
What can I serve with this chowder?
It pairs well with crusty bread, a fresh side salad, or oyster crackers.
Can I add other vegetables?
Yes, corn, carrots, or celery would make excellent additions to this hearty chowder.
Is this recipe gluten-free?
As written, it may contain gluten due to the cream of chicken soup; check labels or use a gluten-free soup alternative.
How can I make it vegetarian?
Omit the bacon (or use a vegetarian substitute) and use cream of mushroom or celery soup instead of chicken.
What if the chowder is too thick?
You can thin it out by stirring in a little extra milk or water until you reach your desired consistency.
What if I want a thicker chowder?
You can mash a few of the cooked potatoes against the side of the pot or add a small cornstarch slurry.
Can I use heavy cream instead of milk?
Yes, replacing some or all of the milk with heavy cream will result in an even richer and creamier chowder.
Can I use turkey bacon?
Yes, but you may need to add a tablespoon of oil to the pot to sauté the onions since turkey bacon is leaner.
What spices can I add for more flavor?
Garlic powder, smoked paprika, or dried thyme would complement the flavors of this soup well.
Do I need to peel the potatoes?
While usually peeled for a smoother chowder, you can leave the skins on for a more rustic texture.
Can I use dried parsley instead of fresh?
Yes, use about 2 teaspoons of dried parsley as a substitute for the 2 tablespoons of fresh chopped parsley.
How do I know the potatoes are done?
The potatoes are done when they can be easily pierced with a fork.
Can I add cheese?
Yes, topping the chowder with shredded cheddar or Monterey Jack cheese adds a delicious touch.
Is this soup spicy?
No, it is a mild and savory soup, seasoned only with pepper and parsley.