with Cheddar Cheese and Chives
Cheesy, savoury and pure comfort in a bowl! Smoky bacon and cheddar cheese are the ultimate duo in this creamy, simple and homey chowder the whole family is sure to enjoy! Ingredients: Russet potato • 35% Cream (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) (milk) • Bacon (pork, water, salt, sugar, sodium phosphates, sodium erythorbate, sodium nitrite, spices, smoke) • Cheddar cheese (pasteurized milk, modified milk ingredients, cream, bacterial culture, salt, annatto, beta-carotene, calcium chloride, microbial enzyme, cellulose, natamycin) (milk) • Green peas • Leek • Sour cream (milk ingredients, modified milk ingredients, modified cornstarch, sodium phosphate, sodium citrate, carrageenan, locust bean gum, guar gum, microbial enzyme, bacterial culture) (milk) • Cream sauce spice blend (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide) (wheat) • Chicken stock powder (salt, sugars (dextrose, corn syrup solids, sugar), chicken fat, corn starch, hydrolyzed vegetable proteins(corn, soy), dehydrated onion, yeast extract, spices and herb, spice extracts, dehydrated chicken, citric acid, turmeric extract, turmeric, disodium inosinate, disodium guanylate, natural flavour) (soy) • Chives.
Allergens
Utensils
Tags
Bacon Strips
100 g
Russet Potato
2 unit(s)
Green Peas
56 g
Leek, sliced
56 g
Chives
7 g
Cheddar Cheese, shredded
0.5 cup
Cream
113 mL
Sour Cream
1 unit(s)
Chicken Stock Powder
7.5 g
Cream Sauce Spice Blend
10 g
Salt
0.125 tsp
Pepper
0.125 tsp
- Once the water is almost at a boil, remove any brown spots from potatoes. Peel, then cut potatoes into 1/2-inch pieces.
- To the pot, add potatoes, cover and bring to a boil over high.
- Once boiling, reduce heat to medium-high. Simmer uncovered for 10-12 min, until fork-tender.
- Drain and return potatoes to the same pot, off heat. Roughly mash potatoes. (NOTE: You want some chunks to give the chowder texture!) Season with salt and pepper.
- Meanwhile, heat a large pot over medium.
- When hot, add bacon. (NOTE: For 4 servings, cook bacon in batches.) Cook for 6-9 min, flipping occasionally, until crispy.** Remove the pot from heat.
- Using tongs, transfer bacon to a paper towel-lined plate. Set aside.
- Discard all but 1 tbsp (2 tbsp) bacon fat.
- Reheat the pot with residual bacon fat over medium.
- When hot, add leek. Cook for 3-4 min, stirring often, until tender.
- Sprinkle Cream Sauce Spice Blend and stock powder over top. Cook for 30 sec, until fragrant.
- Add 2 cups (3 cups) water, then bring to a simmer. (TIP: Scrape up the brown bits from the bottom of the pan; this will add loads of extra flavour!)
- Once simmering, add peas, half the cheese, half the bacon and mashed potatoes to the pot. Cook for 5-6 minutes, until chowder thickens slightly and peas are tender. Season with salt and pepper.
- Remove from heat, then stir in cream.
- Divide chowder between bowls.
- Top with sour cream.
- Sprinkle chowder with remaining cheese, then crumble with remaining bacon for garnish.
- Use a pair of kitchen shears or scissors to snip chives over top.
790
kcal
Calories
54
g
Fat
28
g
Saturated Fat
58
g
Carbohydrate
6
g
Sugar
6
g
Dietary Fiber
21
g
Protein
140
mg
Cholesterol
1630
mg
Sodium
1
g
Trans Fat
1200
mg
Potassium
300
mg
Calcium
3.5
mg
Iron
