A rich and hearty chowder inspired by the flavors of a loaded baked potato—complete with crispy bacon, cheddar cheese, sour cream, tender chicken, and creamy potatoes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
Ingredients
4 slices bacon, diced
1 tbsp butter
1 small yellow onion, chopped
2 cloves garlic, minced
2 tbsp all-purpose flour
4 cups chicken broth
3 medium russet potatoes, peeled and cubed
2 cups cooked chicken, shredded
1 cup heavy cream
1/2 cup sour cream
1 1/2 cups sharp cheddar cheese, shredded
1/2 tsp paprika
Salt and pepper, to taste
Chopped green onions or chives, for garnish
Instructions
-
Cook bacon in a large pot until crispy. Remove and set aside, keeping 2 tbsp of bacon fat in the pot.
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Sauté onion in the bacon fat for 5 minutes. Add garlic and cook for 30 seconds.
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Add butter and stir until melted. Sprinkle in flour and cook for 2–3 minutes.
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Gradually whisk in chicken broth. Add potatoes and bring to a boil.
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Simmer 15–20 minutes until potatoes are tender.
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Stir in chicken, cream, sour cream, and cheese until fully incorporated.
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Season with paprika, salt, and pepper. Simmer 5 more minutes.
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Serve with bacon and chives on top.