Mushroom and Bacon Potato Chowder (Gluten-Free)

Warm up to this one-pot, gluten-free, hearty soup made with pastured bacon, chunky potatoes, and delicious mushrooms. It's a satisfying comfort food with loads of flavor. 

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For most of my life, I was convinced that in order for soups to be delicious, I had to see through them.  It was important for me to distinguish the soup ingredients and tell them apart.  Potatoes had to have a distinct shape and texture.  Carrots had to be orange-colored and  uniform.

Blended soups made great first foods for babies, but I needed my clear, see-through soups like this classic Easy Meatball Soup and the Fish Ukha Soup.

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It wasn't until recently, and mostly because of necessity that I realized thickened soups keep teenagers fuller longer.

But in order to thicken soups you need to either (a) add more ingredients or (b) thicken with a flour.  Often, a recipe will require both of those methods.

Mushroom, Bacon & Potato Chowder (Gluten-Free)

Because this soup boasts your favorite comfort foods, we'll stick to slightly thickening it with some arrowroot starch. Feel free to gently blend the potatoes with an immersion blender if you're skipping the starch all together.

I've been experimenting with different soups and chowders that will keep my family's hunger satisfied.  We rely heavily on soups because they are simply convenient, easy to make and can be as nutrient-dense as you want them to be.  But I also realize that sometimes it's not quite enough for my family so I go for rich and thick chowders and stews.

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Printable Recipe

Mushroom and Bacon Potato Chowder

Anya @ Prepare & Nourish

This hearty bacon potato chowder with mushrooms is made with bone broth, hearty veggies, and lots of flavor.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Soup

Cuisine American

Servings 8

Calories 396 kcal

Ingredients

  

1x2x3x

• 16 ounces bacon cut into ½" pieces
• 1 yellow onion diced
• 2 celery stalks diced
• 16 ounces mushrooms sliced
• 3 garlic cloves minced
• ½ teaspoon red pepper flakes
• ½ teaspoon dried basil
• 2 tablespoons arrowroot starch
• 2 quarts bone broth
• 4 large russet potatoes peeled and cubed
• 1 cup Greek yogurt
• salt and pepper to taste
• parsley for garnish

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Instructions

 

• On medium high heat in a large thick-bottom stock pot, cook 16 ounces bacon until crispy. Remove from pot with a slotted spoon and set aside.
• Keeping the heat on medium, saute 1 yellow onion, 2 celery stalks and 16 ounces mushrooms in the bacon grease, stirring occasionally until tender. 
• Add 3 garlic cloves, ½ teaspoon red pepper flakes and ½ teaspoon dried basil. Add 2 tablespoons arrowroot starch and quickly stir to coat vegetables with the flour. The flour should slightly cook.  
• Add about 1 cup of broth and stir well to create a thick consistency, making sure to lift up anything stuck to the bottom of the pot. Pour in the remaining of 2 quarts bone broth. Add diced 4 large russet potatoes. Bring to a boil, reduce heat, and simmer until the potatoes are fully cooked.
• In a small bowl, temper the 1 cup Greek yogurt with 1 cup of the hot broth. Whisk to combine. Use an immersion blender to pulse just a portion of the soup to help create a smoother texture.
• Transfer the tempered Greek yogurt and the bacon back to the pot and stir to combine. Bring to a gentle simmer but do not boil. Season with additional salt and pepper to taste. Top with parsley for garnish and serve immediately.

Notes

Storage: Store leftover chowder in an airtight container in the refrigerator for up to 4 days. I don't recommend freezing this soup because the dairy does not thaw well. Reheat gently on the stoveop over medium-low heat, stirring often. Add a splash of broth to loosen if needed. Avoid bringing it to a rapid boil, especially with dairy. Low and slow is the key to keeping it smooth and creamy. 

Helpful Tips:

1. Cut everything proportionally. I like to finely dice the mirepoix (onions, carrots, and celery) and keep mushrooms, potatoes, and bacon larger to get a nice bite. 
2. Too much bacon grease? If your bacon renders more fat than you'd like, feel free to drain off a bit before adding the veggies. You want just enough left in the pot to saute everything and soak up that smoky flavor without making the soup overly greasy. 
3. Saute mushrooms until golden. Let the mushrooms really cook down and caramelize a bit in the bacon fat. This builds flavor and prevents a soggy texture. I like to saute until I see some brown on them. 
4. Blend just a bit for creaminess. A quick pulse with an immersion blender gives the soup a velvety texture - but don't go wild. You still want to keep those chunky bites of potato and mushroom for that cozy, rustic feel. 

Troubleshooting Tips:

Yogurt curdled? To prevent the Greek yogurt from curdling when added to the hot soup, make sure the heat is low and temper it first. That means stirring a ladle of hot broth into the yogurt to warm it up gradually - then stir it all back into the soup. This helps everything blend smoothly without separating. 

Soup too thick or too thin? If the chowder thickens more than you like as it sits, just add a splash of warm broth to loosen it up. On the flip side, if it feels a little runny, let it simmer uncovered for a few more minutes or mash a few potato cubes to thicken naturally.

 

Nutrition

Calories: 396kcal | Carbohydrates: 26g | Protein: 23g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 486mg | Potassium: 803mg | Fiber: 2g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 2mg

Nutrition Information

The information shown is an estimate provided for your convenience by an online calculator. It should not be considered as a substitute for a professional nutritionist's advice. See our complete Nutritional Information Disclaimer.

Keyword bacon potato chowder, potato chowder, potato mushroom chowder

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