A zesty chowder made with a good sampling of potatoes! This recipe was part of a contest for Potatoes USA developed and cooked by Beth Baker, Angie Fuller, and Sarah Stone.

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Recipe Summary

prep:
30 mins
cook:
48 mins
additional:
15 mins
total:
1 hr 33 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Cook and stir bacon and onion in a large pot until tender, about 5 minutes. Add red potatoes; cook and stir until crispy, 6 to 8 minutes. Stir in diced potatoes and cook until golden brown, 3 to 5 minutes.

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  • Bring chicken broth to a boil in a saucepan. Add yellow potatoes and russet potatoes; cook until tender, about 10 minutes. Stir into the bacon mixture.

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  • Line a baking sheet with aluminum foil. Place poblano pepper cut-side down on top.

  • Cook under the preheated broiler until skin has blackened and blistered, 5 to 8 minutes. Place into a bowl and tightly seal with plastic wrap. Let cool, about 15 minutes. Peel off skin and chop flesh.

  • Combine chopped pepper, Alfredo sauce, Chardonnay, Parmesan cheese, and garlic in a saucepan over medium heat. Cook and stir until simmering, about 4 minutes. Pour over bacon and potato mixture. Simmer until flavors combine, about 10 minutes.

Nutrition Facts

398 calories; protein 14.6g 29% DV; carbohydrates 51.3g 17% DV; fat 13.9g 21% DV; cholesterol 30.7mg 10% DV; sodium 1172.4mg 47% DV. Full Nutrition