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