3 1/2 lbs potatoes, peeled and cut into 3/4-inch cubes
1 can sweet corn undrained
1 1/2 teaspoons bottled minced roasted garlic
1/2 teaspoon ground black pepper
5 cups chicken broth
8 slices bacon, crisp-cooked, drained, and coarsely chopped
2 cups shredded cheddar cheese (8 ounces)
1/2 cup whipping cream or half-and-half or light cream
1/2 cup thinly sliced green onion (4)
1/2 cup sour cream
In a 4-quart Dutch oven combine potato, garlic, and black pepper.
Stir in broth bring to boiling; reduce heat. Simmer, covered, for 20 to 25 minutes or until potato is tender.
Use a potato masher to mash potatoes slightly. Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through.
To serve, ladle soup into bowls. Top each serving with sour cream and remaining cheese.
Makes 8 main-dish servings.
VARIATIONS:.
Smashed Potato Chowder with Ham: Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.
Smashed Potato Chowder with Beans: Prepare as above, except substitute shredded carrot for the sweet pepper. Add one 15-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed and drained, after mashing the potatoes. Substitute 2 teaspoons dried dill for the green onion.
