Bacon adds a smoky touch to this hearty meal-in- a-bowl soup.

Potato, Bacon and Egg Chowder

BCfresh Kitchen
Bacon adds a smoky touch to this hearty meal-in- a-bowl soup.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6


  • 3 cups 750 mL BCfresh Yellow Flesh Potatoes (about 1 lb/500 g), peeled and cubed
  • 4 slices thick-cut bacon diced
  • 1 onion diced
  • 1 stalk celery diced
  • 1 carrot diced
  • 1 tbsp 15 mL fresh thyme leaves
  • 2 tbsp 30 mL all-purpose flour
  • 4 cups 1 L chicken broth
  • 1 1/2 tsp 7 mL Worcestershire sauce
  • 1 tsp 5 mL mustard powder
  • 1/4 tsp 1 mL salt
  • 1/4 tsp 1 mL pepper
  • 6 eggs
  • 1 cup 250 mL whole milk
  • 2 tbsp 30 mL chopped fresh chives


  • In saucepan, cook bacon over medium heat, stirring often, for about5 minutes or until crisp; using slotted spoon, transfer bacon to paper towel–lined plate.
  • Drain all but 3 tbsp (45 mL) bacon fat from saucepan; add potatoes, onion, celery, carrot and thyme. Cook over medium heat, stirring occasionally, for 5 to 7 minutes or until onions are softened and golden. Stir in flour until vegetables are well coated.
  • Add broth, Worcestershire sauce, mustard, salt and pepper; bring to boil. Reduce heat to medium-low; cover and simmer for about 15 minutes or until potatoes are tender. Using immersion blender, pulse 4 or 5 times to make smooth yet chunky soup.
  • Meanwhile, place eggs in small saucepan and fill with enough water to cover by 1 inch (2.5 cm). Bring to boil and remove from heat; cover and let stand for 4 1/2 minutes. Drain and run eggs under cold running water.
  • Peel and halve eggs; place egg halves in soup bowls. Ladle chowder into bowls; sprinkle with chives and reserved bacon.


For an added kick, stir in a dash or two of hot sauce.
Add 1 cup (250 mL) of cooked corn kernels to chowder if desired.