Happy Valentine’s Day! Or, Valentime’s, as my son, Easton, would say. It honestly makes me sad to think that by this time next year, he will most likely have corrected that. But, so it goes. I’m not here dishing up chocolate or truffles or red and pink things today (though I actually am going to be baking something for you next week).
No, today I’m ladling up virtual bowls of this wonderful potato chowder – this Healthy Chipotle Potato Chowder with Crispy Potato Bits.
The potatoes mimic bacon, if you couldn’t tell what I was going for there, and they’re just the perfect thing. I like to chop and hack through some of the potatoes for the soup itself, set them aside, and fry them up in a little bit of olive oil with a good amount of salt and some smoky, spicy chipotle powder.
This results in the absolute perfect and logical topping for a vegetarian/healthy take on potato chowder.
What is Young Bae seasoning?
I call for Old Bay seasoning in this chowder, because it’s a great go-to spice blend for so many things, from boring avocado toast to un-boring chowders (like this one!). It’s really easy to get your hands on, but if you want to take just a second to shop my friend Candace’s online shop – you can have a freshly blended jar of her buzzed about Young Bae spice blend shipped right to your door.
Young Bae will beat Old Bay in a duel every time, in every way. Fresh spice blends can truly make a difference in your cooking, and are worth looking into. Especially this one.
What is a Chowder?
Chowder is typically defined as a soup/stew-like concoction that is thickened with a flour/butter/roux mixture. You’ll see all sorts of chowder out there in Foodland, from Manhattan to New England styles, but I personally don’t think one need bother with the flour and butter thickening steps. It’s not necessary.
In this healthy, gluten-free chowder we’re not going to fiddle with the likes of those things. No, as I mentioned above, we’re going to create that thick, creamy chowder-like consistency by using the soup to thicken itself. Also, instead of using cream in the end to establish the um, creaminess, we’ll just use milk. It works perfectly.
But that said – please use heavy cream if you want to. Because that part’s your business.
This soup basically epitomizes what My Kitchen Little is all about. Minimal ingredients (everything serves a distinct purpose), minimal dishes to wash, and minimal dollars spent. Y’all, this recipe costs pennies to make because we’re taking one ingredient – the ever humble potato – and using it three different ways.
- It serves as the textural body of the dish. It IS potato chowder after all. So, there are big pieces of tender potato all throughout.
- We’ll thicken the chowder with it. Rather than going the traditional chowder route with flour and butter, we’re going to thicken the soup with itself. Potatoes are so thick and starchy, they’re perfect for this. Just blend up a portion of the cooked soup, pour it back in the pot, et voila. It will be thick, rich, and creamy (without actually being rich and creamy).
- In a third and uber clutch potato move, we’ll mimic bacon by crisping up some tiny, salty, chili-spiced potato bits and using them as the crunchy topping.
Boom. A hodge podge of very humble, simple ingredients come together to make something truly delicious. Soup win.
Now, THAT’S amore.
What you’ll need to make this Chipotle Potato Chowder
4 large Russet potatoes, cut into small, bite-sized pieces (no need to peel)
Olive oil, for cooking (not extra virgin; can sub another neutral cooking oil)
¾ tsp chipotle powder (optional; can sub chili powder and/or cayenne)
1 small sweet onion diced
2 celery stalks, diced
2 large carrots, sliced
2 bay leaves (optional)
2 tsp Old Bay or Young Bae seasoning
1 chipotle pepper, chopped, + 2 tsp of the adobo sauce from the can
3 garlic cloves, minced or grated
32-ounce box of chicken or vegetable stock
2 cups milk or half and half (cream is cool, too)
How to make this fantastic gluten-free potato soup
Take about ¼ of the diced potatoes and chop them into very small bits – just as small as you can.
Add just enough oil to a large pot or Dutch oven set over medium-high to coat the bottom. When the oil is shimmering hot, add the small potato bits, season with salt and pepper, the chipotle powder (or chili powder/cayenne), and cook, stirring occasionally until they’re deeply browned and crispy; about 6 to 8 minutes. Transfer to a separate bowl or plate for now.
You should have the right amount of oil left in the pot, but if it looks dry, you can add a little more. Reduce the heat to medium and add the remaining potatoes, onion, celery, carrots and bay leaves. Cook until tender about 5 minutes, stirring frequently. Add the garlic and the chopped chipotle pepper and the adobo. Stir and cook for about a minute. Add the stock and allow the soup to simmer uncovered until the potatoes are very tender; about 20 minutes.
When the potatoes are super tender, transfer half of the chowder to a blender, along with 2 cups of milk or half and half and blend until smooth. Pour back into the pot to heat through. Serve in bowls, topped with crispy potato bits.
If you like the looks of this Chipotle Potato Chowder with Crispy Potato Bits, you might also enjoy:
Chicken, Sausage and Wild Rice Soup
Healthy Chipotle Potato Chowder with Crispy Potato Bits
Bacon, flour and butter get kicked to the curb in this healthy take on a classic. The smoky, earthy flavor of chipotle elevates a simple chowder into something wholly more interesting and downright addictive. Plus, there’s nothing more perfect to top a potato soup with than … potatoes. Trust me on this one …
- Yield: Serves 4
Ingredients
4 large Russet potatoes, cut into small, bite-sized pieces (no need to peel)
Olive oil, for cooking (not extra virgin; can sub another neutral cooking oil)
¾ tsp chipotle powder (optional; can sub chili powder and/or cayenne)
1 small sweet onion diced
2 celery stalks, diced
2 large carrots, sliced
2 bay leaves (optional)
2 tsp Old Bay seasoning (or Young Bae, see NOTE 2)
1 chipotle pepper, chopped, + 2 tsp of the adobo sauce from the can (see NOTE)
3 garlic cloves, minced or gratedÂ
32-ounce box of chicken or vegetable stock
2 cups milk or half and half (cream is cool, too)
Instructions
- Take about ¼ of the diced potatoes and chop them into very small bits – just as small as you can.
- Add just enough oil to a large pot or Dutch oven set over medium-high to coat the bottom. When the oil is shimmering hot, add the small potato bits, season with salt and pepper, the chipotle powder (or chili powder/cayenne), and cook, stirring occasionally until they’re deeply browned and crispy; about 6 to 8 minutes. Transfer to a separate bowl or plate for now.
- You should have the right amount of oil left in the pot, but if it looks dry, you can add a little more. Reduce the heat to medium and add the remaining potatoes, onion, celery, carrots and bay leaves. Season with salt and pepper and the Old Bay/Young Bae. Cook until tender; about 5 minutes, stirring frequently.
- Add the garlic and the chopped chipotle pepper + adobo. Stir and cook for about a minute. Add the stock and allow the soup to simmer uncovered until the potatoes are very tender; about 20 minutes.
- When the potatoes are super tender, transfer half of the chowder to a blender, along with 2 cups of milk or half and half and blend until smooth. Pour back into the pot to heat through. Serve in bowls, topped with crispy potato bits.Â
Notes
NOYE 1: The chowder won’t really be spicy – with just one chipotle pepper in the whole thing. I just like the subtle fuzzy spice one pepper adds. If you want a spicier soup, just use two chipotles, or to taste.Â
p.s. I keep my chipotles in a bag in my freezer and thaw them as I need.
NOTE 2: I love Old Bay as a general, all purpose seasoning. Bu I actually prefer to use mu friend Candace’s hand-made blend, Young Bae in place of Old Bay. It’s killer and I highly recommend you order some and use it in place of Old Bay.Â
