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.

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  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 20 mins

Smashed Potato Chowder

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.

From the Test Kitchen

Smashed Potato Chowder with Ham:

Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.

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.

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Nutrition Facts (Smashed Potato Chowder)

  • Per serving:
  • 329 kcal ,
  • 18 g fat
  • (11 g sat. fat ,
  • 57 mg chol. ,
  • 798 mg sodium ,
  • 31 g carb. ,
  • 3 g fiber ,
  • 12 g pro.
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