Smashed Potato Chowder
- 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.
- 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.
Nutrition Facts (Smashed Potato Chowder)
- Per serving:
- 329 kcal cal.,
- 18 g fat
- (11 g sat. fat,
- 57 mg chol.,
- 798 mg sodium,
- 31 g carb.,
- 3 g fiber,
- 12 g pro.
- Percent Daily Values are based on a 2,000 calorie diet