with Cheddar Cheese and Chives
Ingredients: Russet potato • Cream sauce base (light cream, water, modified cornstarch, mono-and diglycerides, DATEM, tetrasodium pyrophosphate, sodium citrate, dextrose, carrageenan, guar gum, sodium phosphate, salt, natural flavor, yeast extract, hydrolyzed corn protein, onion powder, spice, natural extractive of turmeric and annatto (color), vitamin A palmitate,vitamin D3) (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, propylene glycol alginate, xanthan gum) (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 Sauce Base
120 g
Sour Cream
43 mL
Chicken Stock Powder
7.5 g
Cream Sauce Spice Blend
10 g
Salt
0.125 tsp
Pepper
0.125 tsp
- Before starting, wash and dry all produce.
- Remove any brown spots from potatoes. Peel, then cut potatoes into 1/2-inch pieces.
- To a medium pot, add potatoes, 2 tsp salt and enough water to cover (by approx. 1 inch) (use same for 4 servings). 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 reserved bacon fat over medium.
- When hot, add leeks. 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 sauce base.
- Divide chowder between bowls.
- Top with sour cream.
- Sprinkle chowder with remaining cheese, then crumble remaining bacon over top.
- Use scissors to snip chives over top.
750
kcal
Calories
49
g
Fat
24
g
Saturated Fat
59
g
Carbohydrate
7
g
Sugar
6
g
Dietary Fiber
20
g
Protein
110
mg
Cholesterol
1910
mg
Sodium
0.5
g
Trans Fat
1250
mg
Potassium
350
mg
Calcium
3.5
mg
Iron
