Smashed Potato Chowder.
I love this recipe in the winter. Every time I make it, it goes a bit quicker, and this is no longer a 'labor all afternoon' recipe, so I'm inclined to make it more often. (I used to peel the potatoes while watching tv, a movie, whatever...not the fastest method!) In any case, when there's a blizzard outside, I don't immediately think of having meatloaf, casseroles, etc. I think of soups, and this is one of my favorites.
Smashed Potato Chowder from Better Homes and Gardens, Anyone Can Cook
Ingredients:
3 1/2 lbs. potatoes, peeled and cut into 3/4 in. cubes (I like using yukon golds, but any kind will do)
3/4 c. chopped red or yellow sweet pepper (1 med.)
1 1/2 t. bottled roasted minced garlic (We mince fresh garlic and throw that in.)
1/2 t. ground black pepper
5 c. chicken broth
8 slices bacon, crisp-cooked, drained, and coarsely chopped (We omit this. Our family is simply not into bacon, and I figure it saves on calories too.)
2 cups shredded cheddar cheese, divided (We used 1 1/2 c. co-jack, and then monterey jack for garnish)
1/2 c. whipping cream, half-and-half, or light cream
1/2 c. thinly sliced green onion (about 4, we used a whole bunch)
1/2 c. dairy sour cream (Again, we left this off, not fans)
Directions:
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 inutes or until potato is tender.
Use a potato masher to mash potato mixture 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. Enjoy!
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Reader Comments (1)
Very close to our favorite potato soup recipe "Baked Potato Soup" using leftover cubed baked potatoes, scallions, bacon, cheddar and sour cream added to a butter flour roux and 6 cups of whole milk. (I didn't say it was a healthy, low-fat recipe. lol)