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SideChef
Recipes
American
Dorie Greenspan's Potato Chowder

10 INGREDIENTS • 4 STEPS • 1HR 20MINS

Dorie Greenspan's Potato Chowder

Recipe

5.0

2 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.
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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.
author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

1HR 20MINS

Total Time

$1.91

Cost Per Serving

Ingredients

Servings
4
us / metric
Bacon
4 slices
Bacon
Leek
2 stalks
Leeks
halved lengthwise, white and light green parts thinly sliced
White Onion
1
Large White Onion, halved, thinly sliced
Shallot
1
Large Shallot, halved, thinly sliced
Garlic
2 cloves
Garlic, roughly chopped
Chicken Stock
5 cups
Chicken Stock
or Chicken Broth
Organic Yellow Potato
3 cups
Organic Yellow Potatoes, peeled
cut into bite-sized pieces
Asparagus
2/3 cup
Asparagus, trimmed
cut into bite-sized pieces
optional
Frozen Green Peas
1 cup
Frozen Green Peas
optional
Heavy Cream
1/2 cup
Heavy Cream
optional

Nutrition Per Serving

VIEW ALL
Calories
317
Fat
13.6 g
Protein
11.9 g
Carbs
37.2 g
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/

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 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 1 In a Dutch oven of at least 5-quart capacity, cook 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 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 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.
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.

Tags

American
Comfort Food
Lunch
Shellfish-Free
Dinner
Potatoes
Vegetables
Soups & Stews
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