Smashed Potato Chowder
This cheesy potato and bacon soup recipe can warm even the chilliest winter day. Add ham or beans for a tasty variation.
Prep Time:
30 mins
Total Time:
50 mins
Servings:
Makes 8 main-dish servings.
Ingredients
-
3-1/2 pounds potato, peeled and cut into 3/4-inch cubes
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3/4 cup chopped yellow or red sweet pepper (1 medium)
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1-1/2 teaspoons bottled roasted minced garlic
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1/2 teaspoon ground black pepper
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5 cups chicken broth
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8 slices bacon, crisp-cooked, drained, and coarsely chopped
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2 cups shredded cheddar cheese (8 ounces)
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1/2 cup whipping cream, half-and-half, or light cream
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1/2 cup thinly sliced green onion (4)
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1/2 cup dairy sour cream
Directions
1.
In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper. Stir in broth. Bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender.
2.
Use a potato masher to mash potatoes slightly. Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through. To serve, ladle soup into bowls. Top each serving with sour cream and remaining cheese. Makes 8 main-dish servings.
3.
Smashed Potato Chowder with Ham: Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.
4.
Smashed Potato Chowder with Beans: Prepare as above, except substitute shredded carrot for the sweet pepper. Add one 15-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed and drained, after mashing the potatoes. Substitute 2 teaspoons dried dill for the green onion.
Nutrition information
Calories 329, Total Fat 18 g, Saturated Fat 11 g, Cholesterol 57 mg, Sodium 798 mg, Carbohydrate 31 g, Fiber 3 g, Protein 12 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 25%, Iron 9%.
Percent Daily Values are based on a 2,000 calorie diet
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