Ingredients
6
6 servings
- •12 slices bacon, diced
- •¼ cup butter
- •1 large yellow onion, diced
- •4 large jalapeno peppers - halved, seeded, and thinly sliced
- •8 medium potatoes, diced
- •1 (14.5 ounce) can chicken broth
- •1 cup skim milk, or more as needed
- •1 tablespoon salt, or to taste
- •1 teaspoon chopped fresh rosemary
- •1 teaspoon garlic powder
- •1 teaspoon ground paprika
- •½ teaspoon dried oregano
- •1 teaspoon ground black pepper
- •½ teaspoon crushed red pepper flakes
- •1 (8 ounce) package cream cheese, softened
- •½ cup heavy cream
- •1 cup shredded sharp white Cheddar cheese
- •4 stalks green onion, chopped
- •3 tablespoons chopped fresh parsley
Instructions
- Place diced bacon in a skillet and over medium-high heat and cook until evenly browned, about 10 minutes. Drain bacon on paper towels.
- Meanwhile, melt butter over medium heat in a large stockpot. Add yellow onion and jalapeno peppers; cook and stir until slightly browned, 5 to 7 minutes. Add potatoes, chicken broth, 1 cup milk, salt, rosemary, garlic powder, paprika, oregano, black pepper, and red pepper flakes; bring to a boil. Boil until potatoes are tender, 15 to 20 minutes.
- Reduce heat to medium-low and stir in cream cheese, heavy cream, and bacon; stir until cream cheese has melted.
- Add Cheddar, a little at a time, stirring to incorporate after each addition. If the chowder is too thick, you can add more milk to reach the desired consistency.
- Stir in most of the green onion and parsley until slightly wilted. Ladle into bowls and garnish with remaining green onion and parsley.
Nutritional Facts
Per 6 servings
- Calories: 700
- Carbohydrate: 59g
- Fat: 43g
- Fiber: 8g
- Protein: 23g
- Sugar: 6g
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