Creamy Crockpot Green Bean and Potato Chowder with Bacon Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider sautéing a finely diced onion in a little butter before adding it to the slow cooker. While the recipe uses onion powder for convenience and consistency, the addition of fresh aromatics can elevate the base significantly.

If you prefer a more robust smoky flavor, you can add a pinch of smoked paprika alongside the onion powder. This small adjustment adds a layer of complexity that pairs perfectly with the creamy broth and hearty potatoes, making the dish feel even more like a slow-simmered classic.

If you find that the chowder is thinner than you prefer after the cooking time is up, you can easily thicken it without adding more dairy. Simply take a small portion of the cooked potatoes—about half a cup—and mash them thoroughly with a fork before stirring them back into the pot.

The extra starch released by the mashed potatoes will naturally thicken the broth, creating a creamier consistency without altering the flavor. This technique is a simple, effective way to customize the texture of your chowder to your exact liking.

Variations

• Cheesy Potato Chowder: Stir in one cup of shredded sharp cheddar cheese during the last 15 minutes of cooking. The cheese melts into the broth, creating a rich, decadent flavor that pairs perfectly with the smoky bacon and tender potatoes.
• Spicy Bacon Chowder: Add a teaspoon of crushed red pepper flakes or a dash of hot sauce along with the onion powder. This variation introduces a subtle heat that cuts through the creamy broth and enhances the smoky notes of the bacon.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days.

Freezer

Not recommended, as the creamy base and potatoes may change texture when frozen and thawed.

Reheat

Reheat gently on the stovetop over low heat, stirring occasionally, until steaming hot throughout. Add a splash of broth if needed to adjust the consistency.

Allow any leftover chowder to cool completely at room temperature for no more than two hours before transferring it to an airtight container. Properly stored, the chowder will maintain its quality in the refrigerator for up to three days.

When storing, keep in mind that the potatoes may continue to absorb some of the liquid, so you might need to add a splash of broth or water when reheating to restore the original creamy consistency. Always ensure the container is tightly sealed to prevent the soup from absorbing other flavors in the fridge.

This chowder is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator for a day. You can prepare the entire recipe as instructed, let it cool, and store it for later use. When you are ready to serve, simply reheat it gently on the stovetop or in the microwave. Making it ahead of time also allows you to easily skim off any excess fat that might solidify on the surface, which can be discarded if you prefer a leaner result for your meal.

Serving ideas

Serve this chowder hot in shallow bowls to showcase the beautiful colors of the green beans and the rustic texture of the potatoes. Because it is a hearty and filling dish, it pairs wonderfully with a simple side, such as a slice of crusty sourdough bread or a light, crisp green salad tossed with a bright vinaigrette. The acidity of the vinaigrette provides a nice contrast to the richness of the chowder, balancing the meal perfectly and making each spoonful feel fresh and engaging.

If you want to add a final touch before serving, a sprinkle of fresh chopped chives or parsley adds a bright, herbal note that complements the earthy flavors of the vegetables.

For those who enjoy an extra bit of texture, a few additional bacon crumbles placed on top just before serving can add a visual appeal and a burst of smoky crunch. Ensure the bowls are warmed slightly before ladling in the chowder to help it retain its ideal serving temperature for as long as possible during the meal.

Frequently asked questions

Recipe card

Creamy Crockpot Green Bean and Potato Chowder with Bacon

Prep 15 minCook 4 hTotal 4 h 15 minServes 6

Ingredients

• 2 lbs red-skinned potatoes, washed and cut into 1-inch cubes
• 1 lb fresh green beans, trimmed and cut into 1-inch pieces
• 8 oz bacon, cooked until crisp and crumbled
• 1 tbsp onion powder
• 1/2 tsp ground black pepper
• 4 cups creamy vegetable broth

Instructions

1. Place the cubed red-skinned potatoes into the bottom of the slow cooker insert. Distribute the trimmed green bean pieces evenly over the top of the potato layer to ensure even cooking throughout the process.
2. Scatter the crumbled cooked bacon over the green beans. Sprinkle the onion powder and black pepper evenly over the ingredients. Pour the creamy broth over everything, ensuring the liquid covers the vegetables sufficiently for even heat distribution during the slow cooking.
3. Cover the slow cooker with its lid and set to cook on low for 4 to 6 hours or on high for 2 to 3 hours. Once the potatoes are tender when pierced with a fork and the flavors have melded, stir the mixture gently before serving hot in shallow bowls.

Contains: milk

Estimated nutrition per serving

Calories

320

Protein

8.5 g

Carbohydrates

35 g

Fat

16 g

Fiber

4.5 g

Sugar

3 g

Sodium

780 mg

Automatic estimate from the ingredient list, not laboratory-verified.