Ingredients:

  • 6 oz (170 g) Thick-cut Bacon or Pancetta, diced
  • 1 large Yellow Onion, finely diced
  • 2 medium Celery Stalks, finely diced
  • 1/4 cup (30 g) All-Purpose Flour
  • 1/2 cup (120 ml) Dry White Wine (optional)
  • 2 lbs (900 g) Russet or Yukon Gold Potatoes, peeled and cut into 1/2-inch cubes
  • 4 cups (950 ml) Chicken or Vegetable Stock
  • 4 sprigs Fresh Thyme
  • 1 large Bay Leaf
  • Salt and Freshly Ground Black Pepper, to taste
  • 1 cup (240 ml) Whole Milk
  • 1/2 cup (120 ml) Heavy Cream (35% fat)
  • 2 Tbsp Fresh Chives, finely chopped (for garnish)

Instructions:

  1. Render the Bacon: Cook diced bacon in a large Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside for garnish, leaving the rendered fat in the pot.
  2. Sauté Aromatics: Add the diced onion and celery to the bacon fat. Sauté gently until softened and translucent (about 5–7 minutes).
  3. Make the Roux (Thickener): Sprinkle the flour over the softened vegetables. Stir constantly for 1–2 minutes to cook out the raw flour taste, creating a light roux.
  4. Deglaze (Optional): Slowly whisk in the white wine (if using), scraping up any browned bits from the bottom of the pot. Cook until the liquid has mostly evaporated.
  5. Simmer the Potatoes: Add the cubed potatoes, stock, thyme sprigs, and bay leaf. Season lightly with salt and pepper. Bring to a boil, then immediately reduce heat to a gentle simmer.
  6. Cook until Tender: Simmer, partially covered, for 15–20 minutes, or until the potatoes are easily pierced with a fork.
  7. Develop Texture: Remove the bay leaf and thyme stems. Use a potato masher to gently mash about one-third of the potatoes against the side of the pot to naturally thicken the soup.
  8. Enrich and Season: Stir in the whole milk and heavy cream. Heat through gently for 3–5 minutes—do not allow the soup to come to a rolling boil once the dairy is added. Taste and adjust salt and pepper.
  9. Serve: Ladle the Potato Chowder Soup into bowls, topping each serving with the reserved crispy bacon and a scattering of fresh chives.