Potato Chowder
4
Points®
Total Time
1 hr
Prep
25 min
Cook
35 min
Serves
6
Difficulty
Moderate
This chunky potato chowder is just the thing you'll crave on a chilly, blustery day. It all comes together in one big Dutch oven and features bacon, leeks, onions, shallots, and garlic. Instead of cream, the soup is made with fat-free Greek yogurt and chicken broth. Finish it off with some thinly sliced scallions and fresh parsley before serving. You can use a masher or back of a big spoon to mash some of the potatoes after they're cooked to add more texture to the soup, or you can partially purée some right in the pot using an immersion blender.
Ingredients
Uncooked bacon
4 slice(s)
Uncooked leeks
2 medium, white and light green parts only, split, rinsed, patted dry , thinly sliced
Uncooked onion
1 large, halved, thinly sliced
Shallot
1 large, halved, thinly sliced
Garlic
2 clove(s), peeled, finey sliced
Sea salt
½ tsp
Chicken broth
5 cup(s)
Uncooked potato
1 pound(s), preferably yellow, peeled and cut into bite-size cubes
1% low fat milk
½ cup(s)
Plain fat free Greek yogurt
½ cup(s)
Black pepper
1 pinch(es), freshly ground
Scallions
¼ cup(s), chopped, thinly sliced, for garnish
Fresh parsley
¼ cup(s), coarsely chopped, for garnish
