Smashed Potato Chowder With Variations |
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Prep Time: 30 Minutes Cook Time: 29 Minutes |
Ready In: 59 Minutes Servings: 6 |
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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!). Ingredients:
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 |
1/2 cup sour cream |
Directions:
1. In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper.
2. Stir in broth.
3. Bring to boiling; reduce heat.
4. Simmer, covered, for 20 to 25 minutes or until potato is tender.
5. Use a potato masher to mash potatoes slightly.
6. Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through.
7. To serve, ladle soup into bowls.
8. Top each serving with sour cream and remaining cheese.
9. Makes 8 main-dish servings.
10. VARIATIONS:.
11. Smashed Potato Chowder with Ham:
12. Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.
13. Smashed Potato Chowder with Beans:
14. 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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