Cheesy Pepper Jack Potato Chowder
Try this Cheesy Pepper Jack Potato Chowder recipe, or contribute your own.
Try this Cheesy Pepper Jack Potato Chowder recipe, or contribute your own.
- 2 cloves garlic minced
- pepper
- 2 green onions chopped
- 2 cups 2% milk
- 1 rib celery chopped
- 1/4 teaspoon red chili pepper flakes (or more or less)
- 1 large shallot or 1/2 small onion chopped
- 2 cups chicken broth divided
- 8 strips bacon (1/2lb) chopped
- 2 tablespoons gluten-free or all-purpose flour (see notes for br
- 4 cups southern-style frozen hash browns
- 8 oz freshly shredded pepper jack cheese
- Carbohydrate 0.9097771875 g
- Cholesterol 613.333333333333 mg
- Fat 123.183879791667 g
- Fiber 0.263463537534078 g
- Protein 152.310161979167 g
- Saturated Fat 35.2517265972222 g
- Serving Size 1 1 Serving (534g)
- Sodium 578.757402777778 mg
- Sugar 0.646313649965922 g
- Trans Fat 10.4730795138889 g
- Calories 1762 calories
Step-by-step
- In a small bowl whisk together 2 Tablespoons flour with 1/4 cup chicken broth then set aside.
- Heat a large soup pot over medium heat then add chopped bacon and cook until crisp. Remove bacon to a paper towel-lined plate to drain then remove all but 1 Tablespoon bacon grease from the pot. Add celery and shallots, season with pepper, and then saute until tender, 4-5 minutes. Add minced garlic and red chili pepper flakes then saute for 30 seconds, stirring constantly.
- Add remaining 1-3/4 cups chicken broth, milk, hash browns, and lots of freshly cracked pepper to the pot then turn heat up to high and bring to a boil, stirring occasionally. Slowly drizzle in flour/chicken broth mixture then stir to combine. Turn heat down to medium-low and simmer until chowder has thickened and potatoes are tender, stirring occasionally, about 5 minutes.
- Remove pot from heat then add shredded cheese about 1/2 cup at a time, stirring until completely smooth before adding the next batch. Stir in 1/2 the cooked bacon then serve with remaining chopped bacon, and chopped green onions.
Adding shredded cheese to a hot soup base requires strict temperature control to prevent the dairy fats from breaking and turning grainy. Remove the pot completely from the heat source before incorporating the pepper jack in small increments, allowing each addition to melt fully into the liquid before proceeding.
Pairing a rich, dairy-heavy soup requires structural contrast on the plate. Acidity cuts through rendered fats, making crisp pickled red onions or a sharp arugula salad dressed simply in lemon juice and olive oil ideal accompaniments. Thick-cut crusty sourdough provides the necessary vehicle for heavy liquids without dissolving instantly.
Testing potato doneness relies on tactile feedback rather than strict timers. Pierce a larger piece of the frozen hash brown with the tip of a paring knife; zero resistance indicates proper starch hydration.
Adjusting the heat profile works best through fat-soluble capsaicin delivery. Steep extra chili flakes directly in the reserved bacon grease for two minutes before sweating the aromatics to distribute spice evenly.
