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RECIPE
10 INGREDIENTS4 STEPS1hr 20min

Dorie Greenspan's Potato Chowder

5.0
1 Ratings
Here’s what we love about this chowder. It can be enjoyed all year long. If you live in an area with distinct seasons, better yet. Simply switch up some of the additions and you have a delicious bowl of seasonal goodness. Butternut and acorn squash go in for fall, asparagus and peas in spring, zucchini and corn for summer.” Of course, if you’re a fan of basic potato chowder, there’s no need for the extra ingredients. It’s truly delicious just as it is.
Dorie Greenspan's Potato Chowder Recipe | SideChef
Here’s what we love about this chowder. It can be enjoyed all year long. If you live in an area with distinct seasons, better yet. Simply switch up some of the additions and you have a delicious bowl of seasonal goodness. Butternut and acorn squash go in for fall, asparagus and peas in spring, zucchini and corn for summer.” Of course, if you’re a fan of basic potato chowder, there’s no need for the extra ingredients. It’s truly delicious just as it is.
A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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A Hint of Rosemary
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
1hr 20min
Total Time
1hr 10min
Active Time
$1.56
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
2 stalks
Leeks
halved lengthwise, white and light green parts thinly sliced
1
Large  White Onion , halved, thinly sliced
1
Large  Shallot , halved, thinly sliced
2 cloves
Garlic , roughly chopped
5 cups
Chicken Stock
or Chicken Broth
3 cups
Organic Yellow Potatoes , peeled
cut into bite-sized pieces
2/3 cup
Asparagus , trimmed
cut into bite-sized pieces
(optional)
1 cup
(optional)
1/2 cup
Heavy Cream
(optional)
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Nutrition Per Serving

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CALORIES
335
FAT
16.0 g
PROTEIN
14.8 g
CARBS
34.3 g

Author's Notes

Spring-Inspired Additions: Asparagus, sweet peas, sugar snap peas, snow peas. Top with chopped fresh tarragon and dill weed. Summer-Inspired Additions: Zucchini, corn. asparagus, sweet peas, green beans. Top with chopped fresh dill weed and parsley. Fall & Winter-Inspired Additions: Butternut squash, acorn squash. Top with fresh parsley.

Cooking Instructions

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Step 1
In a Dutch oven of at least 5-quart capacity, cook Wright® Brand Smoked Bacon (4 slices) over medium-low heat for 7 to 8 minutes or until crisp, turning often. Transfer to a plate lined with paper towels, keeping the drippings in the pot. Once the bacon is cooled, break into small pieces to be used as a garnish when serving.
Step 2
Add White Onion (1) , Leeks (2 stalks) , Frozen Green Peas (1 cup) , Shallot (1) , and Garlic (2 cloves) to the pot with the bacon drippings. Stir in a pinch of sugar and salt. Reduce the heat to low and cook, uncovered, for about 15 to 20 minutes or until softened and translucent.
Step 3
Add the Chicken Stock (5 cups) and Organic Yellow Potatoes (3 cups) ; bring to a boil over high heat. Add the optional seasonal vegetables. Reduce to medium-low heat. Cook, uncovered, for about 20 to 25 minutes until the potatoes are soft. For added thickness, mash some of the potatoes.
Step 4
If desired, stir in the Heavy Cream (1/2 cup) heat through. Season to taste with salt & pepper. Top with crumbled bacon, Asparagus (2/3 cup) and fresh herbs.
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Nutrition Per Serving
Calories
335
% Daily Value*
Fat
16.0 g
21%
Saturated Fat
9.0 g
45%
Trans Fat
0.0 g
--
Cholesterol
55.8 mg
19%
Carbohydrates
34.3 g
12%
Fiber
4.2 g
15%
Sugars
5.2 g
--
Protein
14.8 g
30%
Sodium
238.9 mg
10%
Vitamin D
0.1 µg
0%
Calcium
111.7 mg
9%
Iron
2.0 mg
11%
Potassium
669.8 mg
14%
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