Smoky Potato Chowder
Recipe Courtesy of: Chef Joey Elenterio, Founder of French Fries & Caviar Culinary & Beverage Consulting
- 24 oz. Tasteful Selections® 2-Bite potatoes
- 1 jalapeño pepper
- 1 red bell pepper
- 1 lb. bacon, diced
- 2 tbsp. canola oil
- 2 large carrots, diced
- 1 large onion, diced
- 3 stalks celery, diced
- 2 cans (8 oz. each) cream of chicken soup
- 16 oz. chicken stock
- 1 bay leaf
- 4 tsp. fresh thyme
- 2 tbsp. coarse ground black pepper
- Salt, to taste
- 4 oz. cream cheese, softened
- ¼ c. sour cream
- 2 tbsp. TABASCO® sauce
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.
Feel free to substitute 1⅓ tsp. dried thyme for the fresh thyme if you prefer.