Name: Healthy Chipotle Potato Chowder with Crispy Potato Bits
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 grated 32-ounce box of chicken or vegetable stock 2 cups milk or half and half (cream is cool, too)

Healthy Chipotle Potato Chowder with Crispy Potato Bits

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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 …

Author: Lauren McDuffie
Yield: Serves 4

Ingredients

Scale

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 grated

32-ounce box of chicken or vegetable stock

2 cups milk or half and half (cream is cool, too)

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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.

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.

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.

Find it online: https://mykitchenlittle.com/2021/02/14/chipotle-potato-chowder-with-crispy-potato-bits/