Savory Potato, Fennel, and Bacon Chowder

Warm up on a chilly day with this comforting chowder that combines crispy bacon, tender potatoes, and fragrant fennel. It’s easy to make and perfect for sharing with family and friends.

Pro Kitchen Tips

Cook the bacon slowly to render out fat and get it crispy without burning.
Use a potato variety that holds shape well, like Yukon Gold, to avoid mushy chunks.
Add the fennel early in the cooking process to soften it and bring out its natural sweetness.

Ingredients 0/7

3 ½ cups diced peeled potatoes 6 strips bacon 2 tablespoons butter 1 ½ bulbs fennel, chopped 5 cups vegetable stock 1 teaspoon Chinese five-spice powder, or more to taste salt and ground black pepper to taste

Why You'll Love Making This

This chowder is a comforting blend of creamy potatoes, sweet fennel, and smoky bacon. It offers a rich and hearty flavor that feels like a warm hug on a chilly day. The combination of textures and tastes makes every spoonful satisfying and delicious.

Step 1

Put the potatoes in a large pot and covering them with salted water. Bring it to a boil, then turn the heat down to medium-low and let them simmer until they’re just tender—this usually takes about 10 to 15 minutes. While the potatoes are cooking, fry the bacon in a deep skillet over medium-high heat, turning it now and then so it browns evenly. Once it’s crispy, drain the bacon on some paper towels, but keep around 2 tablespoons of the bacon fat in the skillet.

Step 2

Add the butter to the skillet with the bacon fat and melt it over medium heat. Toss in the fennel and cook it, stirring occasionally, until it’s nicely browned—about 12 minutes. Crumble the bacon and add it back to the pan along with the vegetable stock, the cooked potatoes, and the Chinese five-spice. Bring everything up to a boil again, then lower the heat and let it simmer. Taste and season with salt and pepper.

Step 3

Scoop out about 1 ½ cups of the soup and carefully blend it until smooth—hold the lid down with a potholder to keep it secure! Pour the blended soup back into the pot and let it simmer gently for 45 minutes to an hour so all the flavors really come together. Give it a final taste and adjust the seasoning with a little more five-spice, salt, or pepper if you like.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Options

Serve this chowder hot with crusty bread or buttery crackers. A sprinkle of fresh parsley or chives on top adds a nice color and fresh flavor. It also pairs well with a simple green salad to balance the richness.

Leftover Storage Tips

Cool the chowder completely before storing it in an airtight container. It keeps well in the fridge for up to three days. Reheat gently on the stove, stirring occasionally, and add a splash of broth or milk if it thickens too much.