With our quick potato recipes, you can whip up something like this smoky potato chowder in no time. Recipe Courtesy of: Chef Joey Elenterio, Founder of French Fries & Caviar Culinary & Beverage Consulting
Prep15 minutesminutes
Cook30 minutesminutes
Total Time45 minutesminutes
Serves4
Course Appetizer, Lunch, Side Dish
Variety Fav(s) Honey Gold®
Cook Type Stove Top
Dish Type Comfort, Soups & Stews
Season Fall, Winter
Bite Size 2-Bite
Ingredients
24oz.Tasteful Selections® 2-Bite potatoes
1jalapeño pepper
1red bell pepper
1lb.bacon, diced
2tbsp.canola oil
2largecarrots, diced
1largeonion, diced
3stalkscelery, diced
2cans (8 oz. each)cream of chicken soup
16oz.chicken stock
1bay leaf
4tsp.fresh thyme
2tbsp.coarse ground black pepper
Salt, to taste
4oz.cream cheese, softened
¼c.sour cream
2tbsp.TABASCO® sauce
Instructions
Char potatoes, jalapeno and bell peppers in a heavy skillet with oil or with a crème brulee torch until black but not crispy—just enough to roast the skins. Remove from heat and cool slightly. Roughly chop the peppers and set aside.
In a large Dutch oven, cook bacon in canola oil until the bacon fat begins to turn translucent. Add the carrots, onion, and celery and cook until the onions are tender and begin to turn translucent.
Add the cream of chicken soup, chicken stock, bay leaf,thyme, ground pepper, salt, potatoes and peppers. Simmer for 25 minutes, or until the potatoes are just fork-tender.
Whisk in the cream cheese, sour cream and TABASCO® sauce. Simmer for 5 more minutes. Serve with fresh cracked black pepper on top.
Notes
Feel free to substitute 1⅓ tsp. dried thyme for the fresh thyme if you prefer.