Loaded Baked Potato Chowder

🥘 Ingredients

• bacon
  4 slices
• butter
  2 tbsp
• cheddar cheese
  ½ cup
• chicken stock concentrate
  1 tbsp
• flour
  1 tbsp
• garlic
  2 cloves
• jalapeño
  1
• milk
  1 c
• sour cream
  2 tbsp
• water
  1½ cup
• yellow onion
  1
• yukon gold potatoes
  1 lb

🍳 Cookware

• medium pot
• large skillet

1. 

   1

   Wash and dry all produce. Dice yukon gold potatoes into ½-inch pieces. Halve, peel, and small dice yellow onion . Peel and finely chop garlic . Finely chop jalapeño until you have 1 TBSP, removing ribs and seeds if you prefer less heat.

   yukon gold potatoes: 1 lb, yellow onion: 1, garlic: 2 cloves, jalapeño: 1
2. 

   2

   Melt butter in a medium pot over medium-high heat. Add onion and garlic; season with salt and pepper. Cook, stirring, until softened ⏱️ 5 minutes . Add flour ; cook, stirring, until lightly browned ⏱️ 1 minute .

   butter: 2 tbsp, flour: 1 tbsp
3. 

   3

   Slowly stir in milk a small splash at a time until fully incorporated. Stir in 1 ½ cups water . Add potatoes and chicken stock concentrate ; season generously with salt and pepper. Bring to a boil and cook, stirring occasionally, until potatoes are very tender ⏱️ 15 minutes . To test, pierce one with a fork—it should go through easily.

   milk: 1 c, water: 1½ cup, chicken stock concentrate: 1 tbsp
4. 

   4

   Meanwhile, place bacon in a single layer in a large skillet over medium heat. Cook, flipping occasionally, until crispy ⏱️ 12 minutes . Turn off heat; transfer to a paper towel-lined plate. Once cool enough to handle, finely chop.

   bacon: 4 slices
5. 

   5

   Once potatoes are tender, reduce heat to low and mash to desired consistency. We recommend mashing until almost smooth, with some small potato pieces remaining for texture. Stir in half the bacon and half the cheddar cheese . Season generously with salt and pepper. If mixture seems too thick, stir in a splash of warm water.

   cheddar cheese: ½ cup
6. 

   6

   Divide chowder between bowls; top with remaining bacon and cheddar, a dollop of sour cream , and as much jalapeño as you’d like.

   sour cream: 2 tbsp