Creamy St. Patrick’s Potato Chowder Recipe Easy Bacon & Scallion Soup

Introduction

Let me set the scene — imagine stepping into your kitchen on a chilly March afternoon, and suddenly the aroma of sizzling bacon and simmering potatoes wraps around you like a cozy Irish blanket. The scent of scallions mingling with creamy broth just floats through the air, and, honestly, it’s pure magic. That’s exactly what happens every time I whip up my Creamy St. Patrick’s Lucky Potato Chowder with Bacon & Scallions. The first time I made this chowder was years ago, right after a rainstorm, when all I wanted was something hearty that reminded me of my grandma’s potato soup (she always swore by real cream and fresh scallions from her garden—no shortcuts).

Honestly, the chowder became an instant hit. My husband couldn’t stop sneaking tastes straight from the pot, and the kids kept asking for “just one more bowl” (I mean, who can blame them?). It’s the kind of soup that makes you pause after the first spoonful, close your eyes, and just smile because you know you’ve found something special. This recipe brings back childhood memories of St. Patrick’s Day potlucks, where the biggest decision was whether to add extra bacon or toss in a handful of shredded cheddar. Looking back, I wish I’d discovered how dangerously easy and comforting this chowder could be—before all those cold winter nights spent wishing for something warm and filling.

Not only does this chowder taste like a warm hug, but it’s also perfect for sharing at family gatherings, gifting in mason jars, or just brightening up your Pinterest soup board. It’s become a staple in our house, honestly tested more times than I can count (all in the name of research, of course). If you’re searching for a creamy potato soup that’s packed with flavor and easy enough for a busy weeknight, you’re going to want to bookmark this one. Creamy St. Patrick’s Potato Chowder with Bacon & Scallions is comfort food at its best—pure nostalgia, no fuss, and 100% delicious.

Why You’ll Love This Creamy St. Patrick’s Potato Chowder

Let me spill the beans (or, well, the potatoes). Over the years, I’ve tinkered and tweaked this recipe until it hit that sweet spot—where each spoonful is creamy, smoky, and perfectly balanced. Trust me, after testing this chowder for countless family dinners and chilly weekends, I can say with confidence—it’s a keeper!

• Quick & Easy: Comes together in under 45 minutes, so you’re not stuck at the stove all afternoon. Perfect for busy weeknights, last-minute guests, or when you just want a homemade meal without the marathon prep.
• Simple Ingredients: Nothing fancy here—just potatoes, bacon, scallions, and a handful of pantry staples. Chances are, you’ve got everything you need already waiting in your kitchen.
• Perfect for a Crowd: This chowder is a hit at potlucks, St. Patrick’s Day gatherings, or cozy family dinners. It’s hearty enough to satisfy grown-ups but mild and creamy enough that even picky kids love it.
• Crowd-Pleaser: Every time I serve this, it gets rave reviews. There’s something about that combination of creamy potatoes, smoky bacon, and fresh scallions that just works for everyone.
• Unbelievably Delicious: The texture is dreamy—velvety and rich, but not heavy. The flavors are layered and comforting, with just enough brightness from the scallions to keep things lively.

What sets this Creamy St. Patrick’s Potato Chowder apart? I use a simple trick: mashing half the potatoes while leaving some chunky, so every bite has a perfect mix of creamy and hearty. The bacon is crisped separately for max crunch, and scallions are stirred in just before serving—never soggy! It’s not just another potato soup—it’s my go-to version, refined through kitchen trial-and-error (and a few happy accidents). It’s classic comfort food, but a little faster, lighter, and topped with all the good stuff.

This chowder isn’t just tasty—it’s the kind that makes you close your eyes after the first bite and sigh. It’s food that feels like home, whether you’re Irish or just Irish at heart. So whether you want to impress dinner guests without fuss or turn a simple meal into something memorable, this recipe will do the trick. Creamy St. Patrick’s Potato Chowder with Bacon & Scallions is the best kind of comfort—warm, satisfying, and just a little bit lucky.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients that deliver bold flavor and creamy texture—without any complicated steps. Most of these are pantry or fridge staples, so you won’t have to chase down anything exotic. Here’s what you’ll need for the perfect Creamy St. Patrick’s Potato Chowder:

• For the base:
  • Yukon Gold potatoes, peeled and diced (about 2 lbs / 900g) (these make the soup extra creamy and tender)
  • Yellow onion, finely chopped (1 medium)
  • Garlic cloves, minced (2 large)
  • Unsalted butter (3 tablespoons / 42g)
  • All-purpose flour (3 tablespoons / 24g) (for thickening)
  • Chicken broth or vegetable broth (4 cups / 950ml)
  • Whole milk (1 cup / 240ml) (you can use 2% or non-dairy milk if preferred)
  • Heavy cream (1/2 cup / 120ml) (for richness; substitute half-and-half or coconut cream for dairy-free)
  • Salt (1 teaspoon, or to taste)
  • Black pepper (1/2 teaspoon)
  • Dried thyme (1/2 teaspoon) (adds a subtle earthy note)
  • Bay leaf (1, optional)
• For the toppings:
  • Bacon, thick-cut, chopped (6 slices / 170g) (smoked bacon adds the best flavor)
  • Scallions (green onions), thinly sliced (4-5 stalks)
  • Shredded cheddar cheese (optional, for garnish)
  • Fresh parsley, chopped (optional, for a pop of color)

Ingredient tips: I always reach for Yukon Gold potatoes—they hold their shape but mash up beautifully. If you only have russet potatoes, they work too, but the texture will be a bit softer. For bacon, I like using thick-cut and crisping it up well so it stays crunchy in the soup. You can swap in turkey bacon for a lighter version, or skip it for a vegetarian chowder. For those avoiding gluten, use a gluten-free flour blend for the roux. If you want to keep things dairy-free, swap the milk and cream for unsweetened oat or almond milk and coconut cream—still creamy, but lighter.

Want to add more veggies? Toss in a handful of diced celery or carrots with the onions. For extra flavor, a sprinkle of smoked paprika never hurts! When it comes to cheese, I like a sharp cheddar for garnish, but you do you.

Honestly, this chowder is forgiving. If you’re missing an ingredient, don’t stress—just substitute and keep on cooking. That’s the beauty of homey recipes like Creamy St. Patrick’s Potato Chowder with Bacon & Scallions.

Equipment Needed

You don’t need fancy gear to make this chowder, but a few trusty kitchen tools will make things go smoother. Here’s what I use every time:

• Large heavy-bottomed soup pot or Dutch oven (for even heating and no sticking)
• Sharp chef’s knife (for dicing potatoes and chopping scallions)
• Cutting board (preferably wood or bamboo—it’s gentler on knives)
• Potato masher or immersion blender (to get that perfect creamy texture)
• Measuring cups and spoons (for accuracy—trust me, it matters with thickening)
• Wooden spoon or silicone spatula (for stirring the roux and soup base)
• Medium skillet (for crisping bacon)
• Paper towels (to drain bacon)
• Ladle (for serving big, hearty portions)

If you don’t have a Dutch oven, any large stockpot will do. I’ve made this chowder in everything from nonstick pots to old enamelware—just keep an eye on the heat. If you’re short a potato masher, use a sturdy fork or pulse the soup gently with an immersion blender (but don’t overdo it; some chunks are good!). For bacon, I prefer a nonstick skillet for easy cleanup, but cast iron gives extra crispiness.

Maintenance tip: If you love chowder, invest in a good Dutch oven—mine’s lasted a decade with just a bit of TLC (no harsh scrubbing!). For budget-friendly cooking, keep an eye out for secondhand pots; they usually work just as well as new ones, honestly.

Preparation Method

1. Prep the ingredients: Peel and dice 2 lbs (900g) of Yukon Gold potatoes into bite-sized pieces. Finely chop 1 medium yellow onion and mince 2 garlic cloves. Slice 4-5 scallions thinly and chop 6 slices (170g) of bacon into small pieces.
2. Crisp the bacon: Heat a medium skillet over medium heat. Add chopped bacon and cook until browned and crispy, about 8 minutes. Stir occasionally so it cooks evenly. Transfer bacon to a paper towel-lined plate. Save 2 tablespoons of bacon fat for the soup base (it adds so much flavor!).
3. Start the chowder base: In a large Dutch oven or heavy soup pot, melt 3 tablespoons (42g) unsalted butter over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for 1 minute, until fragrant (don’t let it brown).
4. Make the roux: Sprinkle 3 tablespoons (24g) flour over the onions and garlic. Stir constantly for 2 minutes, until it’s golden and smells a little nutty. This step thickens the chowder, so don’t skip it!
5. Add potatoes and broth: Toss in the diced potatoes and pour in 4 cups (950ml) chicken or vegetable broth. Add 1 bay leaf, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir well to combine. Bring to a simmer—then reduce heat to medium-low and cook, uncovered, for 15 minutes, until potatoes are fork-tender.
6. Mash and blend: Remove the bay leaf. Using a potato masher, mash about half the potatoes directly in the pot for a creamy base (leave some chunks for texture). If you prefer ultra-smooth chowder, pulse with an immersion blender for 10 seconds. Chowder should be thick and velvety.
7. Finish the soup: Stir in 1 cup (240ml) whole milk and 1/2 cup (120ml) heavy cream. Add 2 tablespoons reserved bacon fat and 1/2 teaspoon dried thyme. Simmer gently for 5 minutes, stirring occasionally. Taste and adjust salt and pepper as needed (sometimes potatoes soak up more salt than you expect!).
8. Add bacon and scallions: Reserve a small handful of crispy bacon and some scallions for garnish. Stir the rest into the chowder. Cook for another 2 minutes, just until scallions are bright green.
9. Serve: Ladle into bowls and top with extra bacon, scallions, shredded cheddar cheese, and a sprinkle of fresh parsley if desired.

Time estimates: Prep: 15 minutes. Cook: 30 minutes. Total: about 45 minutes.

Troubleshooting tips: If chowder is too thick, add a splash of milk or broth. If it’s too thin, simmer uncovered for a few more minutes. Chowder should coat the back of a spoon but still be pourable. If bacon isn’t crispy, crank up the heat for the last minute. Watch the onions—they should be soft, not browned.

Personal notes: I always mash half the potatoes and leave the rest chunky—makes every bite satisfying. Don’t rush the simmering; flavors develop best with patience. And, if you’re in a hurry, the chowder is still tasty, but if you let it sit for an hour, it’s even better!

Cooking Tips & Techniques

Years of testing (and the occasional kitchen flop) have taught me a few tricks for truly great chowder. Here’s what helps me nail Creamy St. Patrick’s Potato Chowder every time:

• Layer your flavors: Don’t rush the onion and garlic step—letting them cook slowly adds sweetness and depth. If you skip this, the soup can taste flat.
• Mash, don’t puree: For the best texture, mash about half the potatoes with a potato masher. Too much blending can make the chowder gluey (I learned this the hard way one rainy night—never again!).
• Crisp the bacon separately: This keeps the bacon crunchy and prevents the soup from getting greasy. Add the bacon at the end so it stays crisp.
• Reserve bacon fat: Adding a few tablespoons to the chowder base gives a smoky richness that sets this recipe apart. If you’re watching calories, you can skip it, but honestly, it’s worth it.
• Taste as you go: Potatoes can soak up salt, so check seasoning before serving. Don’t be shy about a final pinch of salt or a grind of pepper.
• Scallions at the end: Stir in scallions right before serving so they stay bright and fresh. If you add them too soon, they lose their pop.
• Multitasking: While the potatoes simmer, crisp the bacon and prep garnishes. This saves time and keeps you organized.
• Keep it consistent: Use similar-sized potato chunks for even cooking. If you’re using different potato varieties, expect the texture to change (sometimes softer, sometimes firmer).

One time, I over-blended the soup and ended up with potato paste—so trust me, gentle mashing is your friend. And, if you’re short on time, skip the cream and just use milk—the chowder will still be creamy, but a little lighter. For a flavor boost, add a pinch of smoked paprika or a splash of Worcestershire sauce (my grandma’s secret weapon!).

Variations & Adaptations

I’m all about making recipes work for everyone. Here are a few ways to tweak Creamy St. Patrick’s Potato Chowder to fit your needs (or just your mood):

• Vegetarian: Skip the bacon and use vegetable broth. Add smoked paprika to mimic that smoky flavor, or toss in some roasted mushrooms for extra heartiness.
• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend or cornstarch. I’ve tried this with Bob’s Red Mill gluten-free flour and had great results.
• Dairy-Free: Use unsweetened almond or oat milk and coconut cream instead of dairy. The chowder will still be creamy, just a tad lighter. For topping, try dairy-free cheese or skip it altogether.
• Seasonal twist: In early spring, add a handful of fresh spinach or peas with the scallions. In fall, stir in roasted corn or diced carrots.
• Spicy kick: Add a pinch of cayenne or red pepper flakes if you like heat. I sometimes toss in a diced jalapeño for a little zing (my husband’s favorite).
• Chunky version: For more texture, skip the mashing and just simmer potatoes until tender. Great for folks who love a hearty chew.

Personal variation? I once swapped out half the potatoes for sweet potatoes on a whim—gave the chowder a lovely golden color and a subtle sweetness. My kids loved it, and honestly, so did I. Don’t be afraid to play around and make this Creamy St. Patrick’s Potato Chowder your own!

Serving & Storage Suggestions

This chowder is best served piping hot, straight from the pot (with a big sprinkle of crispy bacon and fresh scallions). Ladle into deep bowls and top with shredded cheddar, parsley, or even a dollop of sour cream for extra richness. For St. Patrick’s Day, I love serving it alongside Irish soda bread or buttery rolls—perfect for dunking!

Pair with a crisp green salad, roasted Brussels sprouts, or a pint of cold Irish ale. Kids will love it with grilled cheese sandwiches or crackers on the side. For brunch, serve chowder in mini mugs with a platter of smoked salmon and rye toast.

To store, let the chowder cool to room temperature. Transfer to airtight containers and refrigerate for up to 4 days. The flavors deepen overnight, so leftovers are even tastier the next day! To freeze, portion chowder into freezer-safe containers and freeze for up to 2 months. Thaw in the fridge overnight and reheat gently on the stovetop (add a splash of broth or milk if it thickens too much).

Reheating tip: Warm chowder over medium-low heat, stirring often to prevent sticking or scorching. Microwave works in a pinch, but go slow and stir halfway through. Chowder thickens as it sits—just add a splash of milk to loosen it up.

Nutritional Information & Benefits

Here’s the scoop on what’s in each bowl of Creamy St. Patrick’s Potato Chowder with Bacon & Scallions (approximate per serving, based on 6 servings):

• Calories: 340
• Protein: 11g
• Carbohydrates: 37g
• Fat: 17g
• Fiber: 4g

Potatoes are loaded with potassium, vitamin C, and fiber, making this chowder more nutritious than you might expect. Scallions add antioxidants and a fresh boost, while bacon brings protein and flavor (just enough, not too much). If you go light on the cream or use dairy-free swaps, you can keep the fat and calories in check. Allergens? Contains dairy and gluten unless you use substitutes. For low-carb diets, swap potatoes for cauliflower florets—tastes surprisingly good!

From my perspective, this chowder is comfort food that doesn’t weigh you down. It’s satisfying, filling, and packed with real ingredients you can feel good about. Plus, it’s easy to adapt for almost any dietary need.

Conclusion

So, there you have it—Creamy St. Patrick’s Potato Chowder with Bacon & Scallions, the soup that never lets me down. It’s cozy, creamy, and loaded with flavor, yet simple enough for any home cook. Whether you’re whipping it up for a festive St. Patrick’s Day dinner, feeding a hungry crew, or just craving a bowl of comfort, this chowder is worth every spoonful.

Honestly, don’t be afraid to tweak it—make it vegetarian, add your favorite veggies, or toss in extra cheese. That’s what makes recipes like this fun. For me, it’s a family favorite that brings everyone to the table, every time. I love how it feels like a celebration—even on ordinary days.

If you try this recipe, I’d love to hear your spin on it! Drop a comment below, share your tweaks, or post a photo. Save it to your Pinterest board so you’re never caught without comforting soup inspiration. Here’s to good eats, warm hugs, and a little bit of Irish luck in every bowl!

FAQs

Can I make Creamy St. Patrick’s Potato Chowder ahead of time?

Absolutely! You can prepare the chowder a day in advance. Store it in the fridge and reheat gently on the stovetop, adding a splash of milk if it thickens too much.

Can I freeze potato chowder?

Yes, you can freeze it. Portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge and reheat gently, stirring often.

Is this recipe gluten-free?

The traditional recipe uses flour for thickening, but you can substitute with cornstarch or a gluten-free blend for a gluten-free option.

What’s the best potato for chowder?

Yukon Gold potatoes are my favorite—they’re creamy and hold their shape. Russets work too, but the texture is softer.

Can I make this chowder vegetarian?

Definitely! Skip the bacon and use vegetable broth. Add smoked paprika or roasted mushrooms for extra flavor.

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