Creamy, cozy, and totally forgiving, this potato chowder is the hearty, budget-friendly soup our family makes on repeat—perfect with bacon, ham, or kept simple and vegetarian.
I’m not even sure why this is called a chowder—it’s really just a creamy, cozy, delicious soup. You can absolutely make it vegetarian, but we love it with ham or bacon stirred in (or piled on top). You can keep it classic with just potatoes, or bulk it up with celery and carrots if you like—it works beautifully either way.
So… What Even Is a Chowder?
Great question, because honestly, the lines get blurry. Here’s the easy, real-life answer:
• It’s creamy. Chowders are all about that cozy, milk-or-cream base.
• It’s chunky. Potatoes, veggies, bacon—big hearty bites you can actually chew.
• It’s thicker than soup but not as intense as stew. Like a warm hug, not a weighted blanket.
• It usually starts with something smoky. Bacon, ham, salt pork… all the good stuff.
Quick compare:
- Soup: lighter, brothier, great when you want “comfort” but not “nap.”
- Stew: thick, long-simmered, the winter coat of the food world.
- Chowder: creamy + chunky + cozy = the sweet spot.
PoTAYto PoTAHto…
For a soup like this, you want waxy potatoes—red or yellow. They keep their shape beautifully even with long simmering. Russets, on the other hand, are fluffy potatoes; they make perfect mashed potatoes and baked potatoes. I was talking to my German host daughter about potato varieties, and she said that in Germany they all look the same on the outside but have very different textures inside. Fascinating!
Rave reviews
Anyway. Many years ago I took this soup to a friend I’d describe as a true foodie. Her whole family raved about it. Since I had just thrown it together, I was at a complete loss when they asked for a recipe. That’s the problem with how I cook—lots of “a bit of this,” “a little more of that,” and “use what you have.” Which is wonderful for flavor… not so wonderful for consistency.
Easy peasy
But the good news? This recipe is incredibly forgiving. You can use sour cream or make a mock version with milk and vinegar (my go-to for buttermilk, too). Adjust as needed, and it will still turn out delicious.
Right now my son-in-law Stetson has this on repeat—it’s his favorite soup—and Makenna makes it weekly or close to it. We don’t eat it quite that often, but now that Arizona has finally gotten the memo that November means cooler weather, it might show up more regularly at our house too. It’s hearty, budget-friendly, and makes a big batch. All winners in my kitchen book!
Serve it with cornbread, rolls, or a fresh salad for a perfectly balanced meal. Thanks for cooking with me today—hope this becomes a repeat favorite in your kitchen too. Enjoy!
Real food. Real kitchens. Real love. The Food Civilian
Potato Chowder
Ingredients
- 4 lbs potatoes, rough cubes red or yellow = waxy potatoes
- 1 lb baby carrots, cut big chunks work well in this soup
- 3-4 celery ribs, diced use the leaves too, they add great flavor
- 2-3 cloves garlic, minced
- 6 c liquid milk or chicken broth or stock, or combination of both
- ⅔ c butter
- ⅔ c flour
- Salt & pepper to taste
- 4 green onions, sliced
- 1 ¼ c shredded cheese any kind you like
- 8 oz sour cream or use mock sour cream, 1 ½ TBS vinegar + milk to equal 1c. Let this sit on counter while you prep other stuff
- 1 whole ham steak, diced OPTIONAL
- Fried/crumbled bacon not necessary, but really make it so much better!
- ½-1 tsp turmeric If you want to make the soup more golden
Instructions
- Speedy version: cook potatoes, carrots, and celery including leaves, *optional* 2-3 fresh cloves garlic, minced, 6c liquid (water or chicken broth or stock, or combination of both) in the instant pot for 4-5 minutes.
- Remove celery leaves before continuing!
- In a separate saucepan, make a roux by whisking together 2/3 c butter and 2/3 c flour. Cook for 1-2 minutes.
- Then whisk in:
- Salt & pepper to taste.
- 4 green onions, sliced (can save for topping, if you prefer. Or put some in the soup and some on the soup, you choose!)
- 1 ¼ c shredded cheese
- 8oz sour cream (or use mock sour cream, 1 ½ TBS vinegar + milk to equal 1c. Let this sit on counter while you prep other stuff)
- **optional**1 ham steak, cooked and diced
- Our favorite toppings: Fried/crumbled bacon & sliced green onions (green and white parts)
- If you want to make the soup more golden, you can add some turmeric (1/2-1tsp)
- OPTION: Melt butter and flour to make roux. Add 2c. liquid and stir until smooth. Add to cooked veggies. Gently stir in remaining ingredients and heat through. Don’t boil. Even my picky eaters will eat the veggies in this one!