Prep 30 mins
Cook 29 mins
How can you miss with a great potato offering when the weather is crummy or just plain cold. This recipe even comes with variations except the guy in your life making it for you with a hot drink and a foot massage for dessert (as if!).
- 3 1⁄2 lbs potatoes, peeled and cut into 3/4-inch cubes
- 3⁄4 cup sweet pepper (yellow or red chopped -1 medium)
- 1 1⁄2 teaspoons bottled minced roasted 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 or 1⁄2 cup half-and-half or 1⁄2 cup light cream
- 1⁄2 cup thinly sliced green onion (4)
- 1⁄2 cup sour cream
- 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.
- 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.
I made the "ham" variation, and we really loved this! So filling....a real comfort food. Thanks for sharing! Made for Rookie tag game!
This is really great chowder! Very filling and full of bursting flavour! I made exactly as written, no omisisons or substitutions. Thanks for posting.
Great soup! I left out the onions, otherwise made as specified. The yellow pepper and garlic gave this such a rich and hearty flavor. We all really enjoyed this soup - thanks for posting the recipe!