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Smokey Potato Chowder

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“I make this often in the cold months it's a very tasty potato chowder. All ingredients can be adjusted to suit taste. If you want a richer soup add in 1/2 cup whipping cream and use only 1-1/2 cups half and half.”

Ingredients Nutrition


  1. In a large pot fry the bacon until crisp; remove to a plate.
  2. Add in onions and garlic (if using) saute for about 3 minutes.
  3. Add in the chicken broth, potatoes, carrots and salt; cover and simmer until veggies are tender (about 10-15 minutes).
  4. Add in sage, black pepper, paprika and parsley flakes.
  5. In a small bowl whisk the flour with 1/4 cup half and half and add to the simmering chowder, stirring constantly with a wooden spoon until blended.
  6. Add in the remaining 1-3/4 cups half and half; heat until thickened.
  7. Crumble the bacon and sprinkle in the soup; simmer for another 5-7 minutes on low heat, stirring occasionally season with salt and pepper to taste.
  8. Ladle into bowls and sprinkle with Parmesan cheese.

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