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POTATO - Cheesy Pepper Jack Potato Chowder
Nb persons: 6
Yield:
Preparation time:
Total time:
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| Cheesy Pepper Jack Potato Chowder [Soup] Ingredients | |
| 8 strips | bacon, (1/2lb), chopped |
| 1 rib | celery, chopped |
| 1 large | shallot, chopped |
| 1/2 small | onion, alternative |
| pepper | |
| 2 cloves | garlic, minced |
| 1/4 teaspoon | red chili pepper flakes, (or more or less) |
| 2 Tablespoons | gluten-free or all-purpose flour, (see notes for brand used) |
| 2 cups | chicken broth, divided |
| 2 cups 2% | milk |
| 4 cups | Southern-Style frozen hash browns |
| 8oz | freshly shredded Pepper Jack cheese |
| 2 | green onions, chopped |
Directions
In a small bowl whisk together 2 Tablespoons flour with 1/4 cup chicken broth then set aside.
Heat a large soup pot over medium heat then add chopped bacon and cook until crisp. Remove bacon to a paper towel-lined plate to drain then remove all but 1 Tablespoon bacon grease from the pot. Add celery and shallots, season with pepper, and then saute until tender, 4-5 minutes. Add minced garlic and red chili pepper flakes then saute for 30 seconds, stirring constantly.
Add remaining 1-3/4 cups chicken broth, milk, hash browns, and lots of freshly cracked pepper to the pot then turn heat up to high and bring to a boil, stirring occasionally. Slowly drizzle in flour/chicken broth mixture then stir to combine. Turn heat down to medium-low and simmer until chowder has thickened and potatoes are tender, stirring occasionally, about 5 minutes.
Remove pot from heat then add shredded cheese about 1/2 cup at a time, stirring until completely smooth before adding the next batch. Stir in 1/2 the cooked bacon then serve with remaining chopped bacon, and chopped green onions.
Notes
I like Bob's Red Mill White Rice Flour for thickening soups and sauces.
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