Nothing is as hearty or filling as nana's version! I can down a couple of bowls each time!

There's something so gratifying about coming home after a long day to a bowl of warm, hearty potato bacon chowder. This dish is the epitome of comfort food, combining the creamy richness of potatoes with the savory, irresistible flavor of crispy bacon. It's a recipe that's been passed around my family for generations, especially during those chilly Midwest winters. This chowder is perfect for anyone looking to enjoy a cozy night in or share a satisfying meal with loved ones.

This chowder pairs wonderfully with a fresh, crusty baguette or a side of warm, buttery cornbread. For a lighter option, consider serving it with a simple green salad topped with a tangy vinaigrette. On particularly cold nights, a cup of hot apple cider can complement the chowder’s creamy and smoky flavors perfectly.

Servings: 6

6 slices of bacon, chopped
1 medium onion, finely chopped
2 cloves garlic, minced
3 large russet potatoes, peeled and diced
4 cups chicken broth
1 cup heavy cream
1 cup shredded sharp cheddar cheese
Salt and pepper to taste
2 tablespoons fresh chives, chopped (optional)

1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon drippings in the pot.

2. Add the chopped onion to the pot with the bacon drippings and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

3. Stir in the diced potatoes and chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer uncovered until the potatoes are tender, about 15-20 minutes.

4. Using a masher or an immersion blender, slightly mash the potatoes to break them up and create a thicker, creamier consistency. Be sure to leave some chunks for texture.

5. Stir in the heavy cream and shredded cheddar cheese until well combined and the cheese is melted. Season with salt and pepper to taste.

6. Return the crispy bacon to the pot, saving a little bit for garnish if desired. If using, stir in the fresh chives.

7. Ladle the chowder into bowls, garnish with the reserved bacon and additional chives, and serve hot.

For those looking to add more veggies to the chowder, try adding in a cup of corn kernels or diced carrots. If you prefer a smokier flavor, substitute the cheddar with smoked gouda. To lighten the dish, you can replace the heavy cream with half-and-half or even whole milk, though the chowder will be slightly less rich. For a bit of heat, sprinkle in some red pepper flakes or a dash of hot sauce.