Loaded Potato and Broccoli Chowder

Jarrod Milstead
Jarrod Milstead @jarrod_milstead

Soft frying the potatoes makes a huge difference.

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Ingredients

45 minutes
12 cups
  1. 6 slicesBacon
  2. 4small New Potatoes (chopped)
  3. 1 headBroccoli
  4. 3 tablespoonsButter
  5. 1small Onion (minced)
  6. 1 tablespoonGarlic (minced)
  7. 2 stalksCelery (chopped)
  8. 3 tablespoonsFlour
  9. 1 cupWater
  10. 1/2 cupHeavy Cream
  11. 1/2 cupSour Cream
  12. 1/4 cupRed Wine
  13. 1 teaspoonSalt
  14. 1 teaspoonPepper (fresh ground)
  15. 6 slicesAmerican cheese
  16. 1 poundColby Monterey Jack Cheese

Cooking Instructions

45 minutes
  1. 1

    Peel broccoli stalk and steam with florets in pot, around 15 min, chop into small pieces and set aside. While broccoli is steaming, cook bacon in frying pan and chop into 1/2" pieces, set aside. Soft fry potatoes on low-medium heat in frying pan with bacon grease, set aside.

  2. 2

    Melt butter in 5 quart pot, add onions, garlic, and celery. Cook on medium heat until onions and celery are translucent, 5-7 minutes. Add water and mix until smooth. Add heavy cream, sour cream, and red wine, mix until smooth and bring to a slow boil.

  3. 3

    Add broccoli, potatoes, salt, pepper and bacon to pot, cover and simmer on low for 15 minutes.

  4. 4

    Slowly add cheese to pot while stirring, making sure it doesn't clump. Simmer additional 10 minutes. Let's stand for 5 minutes and serve.

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Written by

Jarrod Milstead
Jarrod Milstead @jarrod_milstead
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