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5 from 1 vote

Hearty Beef and Bacon Chowder

Author: Cery


  • 12 bacon strips
  • 1/2 cup chopped onion
  • 4 Tbsp flour
  • 2 tsp beef bouillon
  • 4 cups whole milk
  • 1 pint ground beef OR 1 pound fresh
  • 1 quart canned potatoes OR 1 1/2 pounds raw, cubed
  • 4 oz jar of mushrooms OR 1 small can
  • 1 tsp salt
  • 1/2 tsp pepper


  • NOTE: If using fresh potatoes, peel, cube, and boil for 7-8 minutes. Remove from heat and set aside. Leave in water, you'll need some of that later.
  • Cut up bacon strips into chunks and fry till crispy in a heavy Dutch oven. Remove and set aside. When cooled, crumble.
  • Add onions and cook until translucent. Remove and set aside.
  • NOTE: If using fresh ground beef, add to the pan and cook until no longer pink. Remove and set aside.
  • Drain bacon grease, reserving 4 Tbsp and return to Dutch oven.
  • Whisk in flour and cook until browned.
  • Add the beef bouillon and whisk in.
  • Add milk and whisk until smooth. Continue to cook until thick, 2 - 3 minutes.
  • Return the onions and 3/4 of the cooked bacon to the pan, reserving the last 1/4 for garnishing if desired.
  • Add the ground meat, potatoes, and mushrooms with the liquid from the jars. Season to taste. Stir well and cook until heated through.
  • NOTE: if using freshly cooked potatoes, add enough of the potato water to give the desired consistency.
  • Adjust thickness by adding milk, if necessary.