Dorie Greenspan's Potato Chowder

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.

Total Time

1hr 20min

5.0

2 Ratings

Author: A Hint of Rosemary

Servings:

Ingredients

•

4 slices

Bacon

•

2 stalks

Leeks

•

Large White Onion , halved, thinly sliced

•

Large Shallot , halved, thinly sliced

•

2 cloves

Garlic , roughly chopped

•

5 cups

Chicken Stock

or Chicken Broth

•

3 cups

Organic Yellow Potatoes , peeled

•

2/3 cup

Asparagus , trimmed

(optional)

•

1 cup

Frozen Green Peas

(optional)

•

1/2 cup

Heavy Cream

(optional)

Cooking Instructions

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.

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.

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.

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.

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.

Nutrition Per Serving

CALORIES

317

FAT

13.6 g

PROTEIN

11.9 g

CARBS

37.2 g