Mushroom and Bacon Potato Chowder
This hearty bacon potato chowder with mushrooms is made with bone broth, hearty veggies, and lots of flavor.
Servings 8
Ingredients
- 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
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:
- 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.
- 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.
- 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.
- 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.
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