Real Recipes From Real Home Cooks ®

robynne's loaded baked potato chowder

Recipe by
Robynne Glenn
Lake Arrowhead, CA

Comfort in a bowl! This delicious chowder is sure to be a family favorite. If you are watching your weight, this may not be for you, however you may want to treat yourself from time to time.Trust me, it's worth it! *This chowder can be prepared in 30 minutes, if the potatoes, bacon, and cheeses are prepped ahead. Be sure to reserve the bacon grease. Refrigerate in sealed container.Just crisp up the bacon in a skillet if using as a topping. I serve this cheesy chowder with hot crusty bread and a salad. If you're lucky you'll have leftovers! Enjoy!

yield 8 -10
prep time 1 Hr
cook time 30 Min
method Stove Top

Ingredients For robynne's loaded baked potato chowder

  • 1 lb
    bacon (more if you are a bacon lover)
  • 4-6 Tbsp
    reserved bacon grease
  • 3-4 Tbsp
  • 8-10 lg
    baked potatoes, skins removed and cubed (bake ahead)
  • 1 sm
    yellow onion, diced
  • 4 clove
    minced garlic
  • 2/3 c
    all purpose flour
  • 4 c
    half and half
  • 1 c
    heavy cream
  • 4 c
    chicken stock, unsalted
  • 1 tsp
    better than boullion
  • 1 tsp
    granulated garlic powder, or to taste
  • 1 tsp
    black pepper
  • 2 tsp
  • 2-3 c
    white cheddar cheese, shredded
  • 2-3 c
    sharp cheddar cheese, shredded
  • 1-2 c
    sour cream
  • fresh chives, chopped for garnish

How To Make robynne's loaded baked potato chowder

  • 1
    If you don't have time to bake the potatoes in the oven, you can pierce them and cook them in the microwave, let them cool, skin and chop
  • 2
    Cook bacon until crisp, and crumble when it has cooled. reserve bacon grease
  • 3
    In a large dutch oven or pot, melt butter. Add 2-3 tablespoons of bacon grease.
  • 4
    Add garlic and diced onion and cook until onion is tender
  • 5
    Whisk flour into pan and stir for 3-4 minutes
  • 6
    Slowly whisk in half and half and heavy cream. Whisk until smooth.
  • 7
    Gradually add chicken stock, and better than boullion. Bring to a simmer and stir for 5 minutes.
  • 8
    Whisk in granulated garlic, salt and black pepper. Simmer until it begins to thicken, approximately 5-10 minutes.
  • 9
    Stir in cheeses (reserve some for garnish if desired) and sour cream
  • 10
    Add chunks of potatoes and stir. If you'd like, you can add the crumbled bacon in the chowder. I serve as a garnish.
  • 11
    Top with crumbled bacon, sour cream, extra cheeses and chives. Whatever you prefer!

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