The Inner Monologue

Rich. Smoky. Soul-warming. A bowl that wins hearts—and blue ribbons.

This chowder is pure comfort in a bowl. Built on smoky bacon fat, thickened with a silky roux, and enriched with cream, it delivers the kind of satisfying depth that can only come from doing every step right. Each spoonful is a balance of savory, creamy, and hearty—making it a standout at any gathering or table.

🧄 Ingredients

1 lb thick-cut bacon, chopped

3 cups diced potatoes (Yukon Gold or Russet)

¼ cup finely chopped onion

2 tbsp all-purpose flour

1 quart heavy cream

1½ cups chicken or vegetable broth (optional, for thinning)

Salt and freshly ground black pepper, to taste

Optional garnish: chopped chives, shredded cheddar, or extra crisp bacon bits

👨‍🍳 Directions

1. Render the Bacon
   In a large Dutch oven or heavy pot, cook the chopped bacon over medium heat until nearly crisp. Do not drain the fat—this is your foundation of flavor.
2. Add the Potatoes
   Stir in the diced potatoes, coating them in the hot bacon fat. Cook for 6–8 minutes, stirring occasionally, until they start to soften and take on a golden edge.
3. Add the Onion
   Add the chopped onion and continue cooking for another 4–5 minutes, until the onion turns translucent and fragrant.
4. Remove Solids
   With a slotted spoon, transfer the bacon, potatoes, and onions to a bowl, keeping all the rendered bacon fat in the pot.
5. Make the Roux
   Sprinkle the flour into the hot bacon fat. Whisk constantly for 2–3 minutes until it forms a smooth, golden roux that smells lightly nutty.
6. Add Cream and Broth
   Slowly pour in the heavy cream while whisking to prevent lumps. If a lighter texture is preferred, add up to 1½ cups of broth. Continue whisking until the mixture thickens into a creamy base, about 5 minutes.
7. Recombine and Simmer
   Return the cooked bacon, potatoes, and onions to the pot. Stir well and let the chowder simmer gently for 10–15 minutes, until the potatoes are fully tender and the flavors meld.
8. Season and Serve
   Taste and adjust seasoning with salt and pepper. Serve hot, garnished with chives, cheese, or extra bacon as desired.

🍲 Yields & Nutrition

Yield: About 6 cups (serves 6 generously)

Calories: ~945 per serving (710 for smaller bowls)

Texture: Thick, velvety, and rich

Calories (per 6 servings): ~5,665 total

🏆 Why It Wins

All the flavor, no waste: Every drop of bacon fat is used for depth and balance.

Creamy, not greasy: The roux stabilizes the richness into a smooth, spoon-coating texture.

Satisfying and versatile: Perfect as a main dish, a side, or even a showpiece at a cook-off.

🍷 Pairing & Serving Ideas

Bread: Serve with toasted sourdough or warm cornbread for dipping.

Drink: Pair with a crisp white wine or an amber ale to complement the smoky notes.

Dessert: Follow with something citrusy or light, like lemon bars or berry parfaits, to refresh the palate.

💡 Cook’s Tips

For a lighter version, replace half the cream with whole milk.

Add corn, thyme, or diced jalapeño for a regional twist.

Lightly mash a few potatoes before serving to create a thicker, rustic texture.

Chowder thickens overnight—reheat gently with a splash of broth.

🥇 A Chowder Worth Celebrating

This isn’t just a comfort dish—it’s a statement. Balanced, bold, and built on classic technique, it’s the kind of recipe that earns applause at the table and medals at the fair.