🥓 Comfort in a Bowl: BLT Chowder (Yes, Really)

If you’re looking for a soup that works all year long, this is it.

This BLT Chowder brings together everything you love about a classic BLT sandwich—salty bacon, tender potatoes, fresh tomatoes—with the cozy comfort of a hearty chowder. It’s rich without being heavy, familiar but a little unexpected, and one of those soups people go back for seconds without thinking twice.

It’s also surprisingly nourishing, which makes it even better.

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🥔 Why This Chowder Works

Let’s talk about what’s actually in the bowl—because this soup isn’t just comforting, it’s doing you a few favors, too.

• Bacon (yes, bacon): Beyond flavor, it contains B vitamins that support energy and metabolism, plus selenium, an antioxidant that helps protect cells.
• Leeks add a mild, almost sweet onion flavor and are rich in antioxidants that support overall health.
• Russet potatoes bring creaminess and comfort while providing vitamin C and potassium—important for immune and heart health.
• Celery adds texture and freshness while contributing hydration and digestive support.
• Tomatoes bring brightness, vitamin C, potassium, and lycopene, a powerful antioxidant linked to long-term health benefits.

The result? A soup that tastes indulgent and feels balanced.

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🥣 When I Love Making This Most

This is one of those recipes that works:

• On a cold winter night when you want something cozy
• On a rainy spring evening when you need comfort without heaviness
• As a casual dinner party first course
• Or as a make-ahead meal that reheats beautifully

Serve it with a simple green salad or a piece of crusty bread and call it dinner. No overthinking required.

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🥓 BLT Chowder

Serves 6

Ingredients:
6 slices bacon, chopped into ½-inch pieces
3 leeks, rough tops and roots trimmed, rinsed and cut into 1-inch pieces
3 large russet potatoes, peeled and cubed
6 cups chicken stock, divided
3 small celery ribs, finely chopped
1 bay leaf
1 (14 oz) can petite diced tomatoes, well drained
¼ cup fresh parsley, chopped

Instructions:

1. Heat the oven to 400°F.
2. Place bacon on a sheet pan and bake for 20 minutes, or until crisp. Drain, crumble, and set aside.
3. In a soup pot over medium heat, combine 2 of the potatoes, leeks, and 1 quart of stock. Bring to a boil and cook until potatoes are fork-tender, about 10 minutes.
4. Using an immersion blender, puree the vegetables. If too thick, add more stock ½ cup at a time.
5. Add remaining stock, remaining potato, celery, bay leaf, salt, and pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender, about 8 minutes.
6. Remove bay leaf. Stir in tomatoes, parsley, and reserved bacon. Adjust seasoning and serve warm.

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Make it Easy on yourself with these shortcuts:

🍽️ Easy

• Use pre-chopped leeks or swap for frozen sliced leeks/onions to save prep time.
• Grab pre-diced potatoes from the refrigerated produce section.
• Use kitchen shears to snip bacon directly onto the pan—faster and less mess.

⚡ Easier

• Swap oven-baked bacon for pre-cooked bacon pieces or bacon crumbles.
• Replace some of the potatoes with frozen diced hash browns—they cook fast and blend smoothly.
• Use boxed broth and a hand blender right in the pot to skip transfers and cleanup.

🙌 Easiest

• Start with a store-bought potato or loaded baked potato soup as the base.
• Stir in bacon bits, drained diced tomatoes, and a handful of greens or parsley.
• Heat, garnish, and serve—BLT vibes with almost no effort. 🙌🥣

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🥂 The Takeaway

This is the kind of soup that feels like a hug—but still lets you feel good about what you’re eating. It’s simple, satisfying, and endlessly adaptable for real life.

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Here’s to familiar flavors, cozy bowls, and soups you’ll make again and again.

Cheers,
Colleen 🥂