Ingredients for Bacon Cheese And Potato Chowder
- Nonfat Milk
- Condensed Cream Of Potato Soup
- Hash Brown Potatoes
- Cheddar Cheese
- 4 slices bacon
- Green Onion
How to Make Bacon Cheese And Potato Chowder
- In a large saucepan, combine 4 cups milk and 1 (10.75 ounce) can condensed cream of potato soup.
- Add 2 pounds Yukon Gold potatoes, peeled and diced into 1/2-inch pieces.
- Bring the mixture to a boil over high heat, stirring occasionally to prevent sticking.
- Reduce heat to medium-low, cover, and simmer for 10-15 minutes, or until potatoes are tender. Stir frequently to prevent burning.
- While potatoes simmer, cook 4 slices bacon until crispy. Crumble and set aside.
- Stir in 1 cup shredded cheddar cheese into the chowder until melted and smooth.
- Ladle the chowder into 6 bowls.
- Top each serving with crumbled bacon, 1/4 cup shredded cheddar cheese, and 1 tablespoon chopped green onions (optional).
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
32g
Fat
32g
Carbs
9g
