Smoky Potato, Leek, and Cheddar Skillet Chowder

Quick Recipe Version (TL;DR)

• Yield: 4 hearty servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 4 slices thick-cut bacon, chopped (optional but recommended)
• 2 tbsp unsalted butter
• 2 large leeks, white and light green parts sliced
• 2 cloves garlic, minced
• 1 1/2 lb Yukon Gold potatoes, peeled and 1/2-inch diced
• 1 carrot and 1 celery rib, finely diced
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken or vegetable broth
• 1 bay leaf, 1 tsp kosher salt, 1/2 tsp black pepper
• 1/2 tsp smoked paprika + 1/8 tsp liquid smoke (optional, to taste)
• 1 cup whole milk
• 1 cup heavy cream
• 1 1/2 cups (about 6 oz) sharp cheddar, shredded
• 1 tbsp Dijon mustard
• 2 tsp fresh thyme leaves (or 1 tsp dried)
• Chopped chives or green onions, for garnish

Do This

• 1. In a large, heavy skillet, crisp bacon over medium heat; remove and set aside, keeping drippings in pan.
• 2. Add butter, leeks, carrot, and celery; cook 5–7 minutes until softened, then stir in garlic and smoked paprika for 30 seconds.
• 3. Sprinkle in flour; stir 1–2 minutes to form a pale roux.
• 4. Slowly whisk in broth, add potatoes, bay leaf, thyme, salt, and pepper. Simmer gently 18–20 minutes until potatoes are very tender.
• 5. Reduce heat to low. Stir in milk and cream; simmer 5–10 minutes, stirring often, until thickened and creamy.
• 6. Turn heat to very low. Stir in cheddar and Dijon by handfuls until melted and smooth; add liquid smoke (if using) drop by drop.
• 7. Adjust seasoning, top with bacon, extra cheddar, and chives. Serve hot straight from the skillet.

---

Why You’ll Love This Recipe

• All the comfort of a classic potato chowder with a gentle, campfire-like woodsmoke whisper.
• One-skillet preparation means fewer dishes and a rustic, straight-from-the-pan presentation.
• Thick, slow-simmered texture with meltingly tender potatoes and silky leeks.
• Easy to adapt: make it vegetarian, extra smoky, or bulk it up with more protein.

Grocery List

• Produce: Leeks, potatoes, carrot, celery, garlic, fresh thyme, chives or green onions
• Dairy: Unsalted butter, whole milk, heavy cream, sharp cheddar cheese
• Pantry: Thick-cut bacon (or smoked paprika if vegetarian), chicken or vegetable broth, all-purpose flour, Dijon mustard, smoked paprika, liquid smoke (optional), bay leaf, kosher salt, black pepper, olive oil (optional)

Full Ingredients

For the Chowder Skillet

• 4 slices thick-cut bacon, chopped (or 1 tbsp olive oil for vegetarian version)
• 2 tbsp unsalted butter
• 2 large leeks, white and light green parts only, halved lengthwise and thinly sliced
• 1 medium carrot, finely diced (about 1/2 cup)
• 1 rib celery, finely diced (about 1/3 cup)
• 2 cloves garlic, minced
• 2 tbsp all-purpose flour
• 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
• 1 1/2 lb Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
• 1 bay leaf
• 2 tsp fresh thyme leaves, chopped (or 1 tsp dried thyme)
• 1/2 tsp smoked paprika (plus more to taste)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste

For the Creamy Finish

• 1 cup whole milk, at room temperature
• 1 cup heavy cream, at room temperature
• 1 1/2 cups (about 6 oz) sharp cheddar cheese, freshly shredded and loosely packed
• 1 tbsp Dijon mustard
• 1/8 tsp liquid smoke (optional; add to taste for a faint woodsmoke note)

For Serving

• Crisped bacon pieces reserved from cooking (if using)
• 2–3 tbsp finely chopped fresh chives or green onion tops
• Extra shredded cheddar cheese
• Freshly ground black pepper
• Crusty bread, for dipping (optional)

Step-by-Step Instructions

Step 1: Prep and Clean the Leeks and Potatoes

Trim the dark green tops and root ends from the leeks. Slice the leeks lengthwise, then cut into thin half-moons. Place the sliced leeks in a large bowl of cool water and swish them around to release any trapped grit. Let them sit for 2–3 minutes, then lift the leeks out with your hands or a slotted spoon and drain well. Do not pour the water through a strainer, or you will pour the grit back over the leeks.

Peel the potatoes and cut them into 1/2-inch cubes so they cook evenly and break down slightly into the chowder. Finely dice the carrot and celery, and mince the garlic. Shred the cheddar cheese and set it aside to come closer to room temperature, which helps it melt smoothly later.

Step 2: Build a Smoky, Savory Base

Place a large, heavy skillet or wide cast-iron pan (at least 12 inches, with high sides) over medium heat. Add the chopped bacon and cook, stirring occasionally, for 6–8 minutes until the fat renders and the bacon is crisp. Use a slotted spoon to transfer the bacon to a small plate, leaving the drippings in the skillet. If there is more than about 2 tbsp fat, spoon off any excess.

Add the butter to the skillet. Once melted and foaming, add the drained leeks, diced carrot, and diced celery. Cook over medium heat, stirring occasionally, for 5–7 minutes until the vegetables are softened and the leeks look silky but not browned. Stir in the minced garlic and smoked paprika. Cook for 30–45 seconds, just until fragrant, to bloom the spices without burning the garlic.

Step 3: Make the Roux

Sprinkle the flour evenly over the vegetables. Stir constantly for 1–2 minutes. The mixture will look a bit pasty and thick; you are cooking off the raw flour taste and forming a light roux right in the skillet. Keep the heat at medium and avoid browning the flour; it should stay pale and glossy, not dark.

Take your time here. A well-cooked roux is key to creating a smooth, creamy chowder that thickens gently instead of turning gummy.

Step 4: Add Broth and Simmer the Potatoes

Slowly pour in about 1 cup of the broth while stirring constantly, scraping up any browned bits from the bottom of the skillet. Once the mixture is smooth and thick, gradually add the remaining broth, stirring as you go to avoid lumps.

Add the cubed potatoes, bay leaf, thyme, 1 tsp kosher salt, and 1/2 tsp black pepper. Bring the mixture just to a gentle boil over medium-high heat, then immediately reduce the heat to low or medium-low so it is at a steady, soft simmer. Cover the skillet partially with a lid, leaving it slightly ajar to let steam escape.

Simmer for 18–20 minutes, stirring occasionally, until the potatoes are very tender and some are beginning to break down around the edges. If the simmer gets too vigorous, lower the heat; a gentle bubble is best for keeping the potatoes intact and for developing flavor.

Step 5: Enrich with Milk and Cream

Remove the bay leaf. Reduce the heat to low. Stir in the whole milk and heavy cream, pouring slowly and stirring constantly so the dairy incorporates evenly. Do not let the chowder boil at this stage; keep it just below a simmer. Gently cook, stirring frequently and scraping the bottom of the skillet, for 5–10 minutes. The chowder will gradually thicken to a luxurious, velvety consistency as the starches from the potatoes mingle with the roux and dairy.

If you like a thicker texture with some of the potatoes partially mashed, use the back of a spoon to lightly press some cubes against the side of the skillet, or briefly use a potato masher to break up about a quarter of the potatoes.

Step 6: Melt in the Cheddar and Woodsmoke

Once the chowder is hot and steamy but not boiling, keep the heat on very low. Stir in the Dijon mustard. Add the shredded cheddar cheese in small handfuls, stirring slowly after each addition until it is completely melted before adding more. This gradual method prevents the cheese from clumping or turning grainy.

When all the cheese is melted and the chowder is smooth and glossy, add the liquid smoke, if using. Start with just a few drops (about 1/8 tsp), stir well, then taste. Add a little more if you want a slightly more pronounced smoky note, but keep it subtle; it should feel like a faint memory of campfire rather than a dominant flavor.

Taste and adjust seasoning with additional salt, pepper, or a pinch more smoked paprika if needed.

Step 7: Finish and Serve Rustic-Style

Stir most of the reserved bacon back into the chowder, keeping a small handful aside for garnish. Let everything warm together over low heat for 1–2 minutes, then remove the skillet from the burner.

Serve the chowder directly from the skillet for a rustic, lodge-style presentation. Ladle into warm bowls and top with the remaining crisp bacon, a sprinkle of extra shredded cheddar, a shower of chopped chives or green onion tops, and a final twist of black pepper. Offer crusty bread on the side for dipping into the thick, creamy chowder and soaking up every last bit.

Pro Tips

• Control the smoke level: Add liquid smoke drop by drop at the very end, tasting as you go. It is potent; you want a gentle background smokiness, not an overpowering flavor.
• Use freshly shredded cheese: Pre-shredded cheese often contains anti-caking agents that can prevent smooth melting. Shredding a block of sharp cheddar gives the best texture.
• Keep the heat low with dairy and cheese: Boiling after adding milk, cream, or cheese can cause the chowder to separate or turn grainy. Gentle, low heat is key.
• Adjust thickness: If the chowder is too thick, stir in a splash of warm broth or milk. If it is too thin, simmer a few minutes longer uncovered, stirring often.
• Clean leeks thoroughly: Grit hides between the layers. Soaking in water and lifting them out ensures a dirt-free, silky texture.

Variations

• Vegetarian version: Skip the bacon and use olive oil or butter to sauté the vegetables. Use vegetable broth and lean more on smoked paprika and a pinch of smoked salt for the woodsmoke effect.
• Extra-smoky cheddar chowder: Swap half of the regular cheddar for smoked cheddar and top each bowl with a light dusting of smoked paprika.
• Protein boost: Stir in 1–2 cups of shredded rotisserie chicken or diced smoked sausage during the final 5 minutes of simmering for a heartier meal.

Storage & Make-Ahead

Cool the chowder to room temperature, then transfer to an airtight container and refrigerate for up to 3 days. Reheat gently in a saucepan or in the skillet over low heat, stirring frequently and adding a splash of milk or broth to loosen if it has thickened in the fridge. Avoid boiling to keep the dairy and cheese from separating. This chowder does not freeze particularly well due to its high dairy content; the texture can become grainy when thawed. If you want to work ahead, you can cook the base through simmering the potatoes (Steps 1–4), cool and refrigerate for up to 2 days, then reheat gently and add the milk, cream, and cheese just before serving.

Nutrition (per serving)

Approximate values for 1 of 4 servings (with bacon, whole milk, and heavy cream): about 680 calories; 32 g protein; 44 g fat; 21 g saturated fat; 40 g carbohydrates; 3 g fiber; 8 g sugar; 1250 mg sodium. Actual values will vary based on specific ingredients, brands, and any substitutions.