Loaded Potato & Bacon Chowder

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Loaded Potato & Bacon Chowder
  • Cook Time
  • Prep Time
  • 6Servings


  • 12 ounces bacon, cut into 1-inch pieces
  • 1 large onion, chopped
  • 3 tablespoons flour
  • 4 - 5 cups whole milk
  • 1 pound red potatoes, cut into bite-size pieces
  • 1 1/2 pounds whitefish, such as cod, hake or halibut, cut into large pieces
  • 1 bag (12 oz.) frozen corn kernels, thawed
  • Chopped chives
  • Oyster crackers


In a large pot, cook the bacon, stirring occasionally, over medium-high until crispy, about 8 minutes; transfer to paper towels. Pour off all but 3 tbsp. drippings.

Add the onion to the pot and cook, stirring occasionally, over medium-high until soft, about 5 minutes. Sprinkle the flour over the onion and cook, stirring often, until the flour is well incorporated, about 2 minutes. Add 4 cups milk and stir, scraping up any browned bits from the bottom of the pot. Add the potatoes and cook until tender, about 10 minutes. Add the remaining 1 cup milk, if desired, for a thinner chowder.

Add the fish and corn and simmer over medium until the fish flakes easily, 3 to 5 minutes. Gently break the fish into bite-size pieces.

Divide the chowder among bowls. Top with the chives and bacon. Serve with crackers.