Creamy Bacon Chowder with Pork
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When the weather calls for something warm and hearty, nothing beats a steaming bowl of chowder. This Creamy Bacon Chowder with Pork is smoky, rich, and full of flavor, with tender cubes of pork tenderloin, crispy bacon, creamy potatoes, and a silky broth that hugs every spoonful. Unlike clam chowder or seafood-based versions, this one leans into pork’s natural richness, making it extra satisfying. It’s the kind of meal you can throw together on a busy weeknight but also impressive enough to serve to guests when you want a cozy, crowd-pleasing dinner. Plus, everything simmers in one pot, and it tastes even better the next day!
Why You’ll Love Creamy Bacon Chowder with Pork
- Smoky and savory: Bacon and smoked paprika give this chowder deep flavor.
- Creamy texture: Heavy cream makes it rich and silky.
- Hearty and filling: With pork, potatoes, and bacon, this is a meal on its own.
- One-pot recipe: Minimal cleanup, just a single Dutch oven or large pot.
- Family-friendly: Topped with cheese, bacon, and chives, it’s a crowd-pleaser.
Ingredients Needed To Make Creamy Bacon Chowder with Pork
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Hickory bacon
- Pork tenderloin
- Potatoes (Yukon Gold or Idaho)
- Chicken stock
- Kosher salt
- Black pepper
- Smoked paprika
- Garlic powder
- Onion
- Heavy cream
- Cornstarch
- Water
- Shredded cheddar cheese
- Fresh chives
Variations, Tips, and Substitutions
- Protein swaps: Instead of pork tenderloin, try cubed ham, smoked sausage, or leftover rotisserie chicken. Each will bring a slightly different flavor but still pair beautifully with the smoky bacon base.
- Different potatoes: Yukon Golds give the chowder a creamy texture while holding their shape, but red potatoes work if you want a firmer bite. Russets will break down more, making the chowder thicker and heartier.
- Bacon choices: Hickory bacon adds deep smokiness, but applewood or maple bacon brings a sweeter profile. Turkey bacon can be used for a lighter version, though you may need extra oil in the pot.
- Make it lighter: Swap heavy cream with half-and-half or whole milk for a thinner broth. For even more body without the richness, puree a cup of the cooked potatoes and stir it back in.
- Boost the flavor: Add a splash of white wine after sautéing the onions to deglaze the pot, or toss in fresh thyme or bay leaves for an herby note.
- Vegetable add-ins: Corn, celery, or carrots will bulk it up and balance the richness. Frozen corn stirred in at the end adds a little sweetness and color.
- Texture adjustment: For a thicker chowder, mash some of the potatoes against the side of the pot before serving. For a thinner consistency, add a splash more stock.
- Serving ideas: Serve with warm, crusty bread, cornbread, or even biscuits to soak up the creamy broth. A simple green salad balances out the richness.
How To Make Creamy Bacon Chowder with Pork
- Peel and cube the potatoes, slice the bacon, cube the pork, and dice the onion.
- Place a large pot or Dutch oven over medium heat. Cook bacon until crispy, then remove to a plate.
- In the same pot, cook pork until browned, then add onions and sauté until translucent.
- Add potatoes, seasonings, and chicken stock. Simmer until potatoes are tender.
- Stir in heavy cream and let it heat through.
- Mix cornstarch and water into a slurry, then stir it into the chowder to thicken.
- Add most of the bacon back in, saving some for topping.
- Serve hot, garnished with cheddar, extra bacon, and chives.
Commonly Asked Questions
How should I store leftover chowder?
Let the chowder cool to room temperature before transferring it to airtight containers. Store in the refrigerator for up to 3–4 days. The flavors actually deepen as it sits, making leftovers even tastier. For best results, reheat gently on the stovetop over medium-low heat, stirring often. Add a splash of chicken stock or milk if it’s too thick after chilling.
Can I make this chowder in a slow cooker?
Yes. Cook the bacon separately until crispy, then add everything (except the cream, slurry, and bacon reserved for topping) to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, then stir in the cream and slurry during the last 30 minutes.
Can I make it in an Instant Pot?
Absolutely. Use the sauté function to cook the bacon and pork, then add the onions and deglaze with a splash of stock. Add the potatoes, seasonings, and the rest of the stock. Cook on high pressure for 8 minutes, quick release, then stir in the cream and slurry.
Can I freeze creamy chowder?
Cream-based chowders don’t freeze perfectly. The cream can separate. If you want to make a freezer-friendly version, cook the chowder up to the point before adding cream and slurry. Freeze it in airtight containers for up to 2 months, then thaw and stir in cream and thickener after reheating.
How do I make the chowder thicker without cornstarch?
You can mash some of the potatoes directly into the broth, or whisk in 2–3 tablespoons of flour after cooking the onions to create a light roux before adding stock. Both methods give the chowder more body.
Can I make this chowder dairy-free?
Yes, though the texture will be slightly different. Use full-fat coconut milk instead of cream for a rich alternative, and thicken with extra slurry or blended potatoes.
Is pork tenderloin the only cut that works?
Not at all. Pork shoulder, pork loin, or even leftover cooked pork chops can be cubed and added in. Tenderloin cooks quickly, but other cuts work if simmered long enough.
Creamy Bacon Chowder with Pork
Equipment
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or spatula
- Sharp chef’s knife
- Measuring spoons and cups
- Small bowl (for slurry)
- Ladle
Ingredients
- 1 lb Hickory Bacon
- 1 lb Pork Tenderloin cubed
- 3 cups potatoes Yukon Gold or Idaho, peeled and cubed
- 32 ounces chicken stock
- 2 tsp kosher salt
- ½ tsp black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 large onion diced
- 2 cups heavy cream
- 1 tbsp cornstarch + 2 tbsp water for slurry
- Toppings optional: shredded cheddar cheese, cooked bacon, fresh chives
Instructions
- Peel and cube the potatoes into ½-inch pieces. Slice the bacon into thin strips. Cube the pork tenderloin into ½-inch pieces. Dice the onion.
- Place a large pot or Dutch oven over medium heat. Add the bacon and cook until crispy, then remove to a paper towel–lined plate.
- In the same pot, add the pork tenderloin. Cook partially, then add the onions and sauté until translucent.
- Reduce the heat to medium-low. Add the potatoes, seasonings, and chicken stock. Cook for 10–15 minutes, or until the potatoes are fork-tender.
- Stir in the heavy cream and cook for 5 more minutes.
- In a small bowl, whisk the cornstarch with water to make a slurry, then stir it into the chowder to thicken.
- Add ¾ of the bacon back into the chowder, reserving some for topping.
- Serve hot, garnished with cheddar cheese, reserved bacon, and fresh chives.
Notes
Nutritional Information (per serving, based on 6 servings; approximate)
- Calories: 560
- Protein: 30g
- Fat: 40g
- Saturated Fat: 19g
- Carbohydrates: 24g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1350mg
This Creamy Bacon Chowder with Pork is the definition of cozy comfort food. With smoky bacon, creamy potatoes, and tender pork in a rich broth, every spoonful is satisfying. It’s simple enough for a weeknight dinner yet special enough for a weekend family meal. I love topping it with extra cheese and bacon for a little indulgence. It always disappears fast!
