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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4 users rated this recipe an average rating of 4.0
Makes:
8 servings
Prep:
30 mins
Cook:
20 mins
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Smashed Potato Chowder

Ingredients
3 1/2
pounds potato, peeled and cut into 3/4-inch cubes
3/4
cup chopped yellow or red sweet pepper (1 medium)
1 1/2
teaspoons bottled roasted minced garlic
1/2
teaspoon ground black pepper
5
cups chicken broth
8
slices bacon, crisp-cooked, drained, and coarsely chopped
2
cups shredded cheddar cheese (8 ounces)
1/2
cup whipping cream, half-and-half, or light cream
1/2
cup thinly sliced green onion (4)
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.

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
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