Creamy Potato & Bacon Chowder
This Creamy Potato & Bacon Chowder is the perfect balance of rich flavor and lightness, making it a go-to recipe for anyone looking to enjoy a satisfying meal without the guilt! Loaded with tender russet potatoes, crispy bacon, and a hint of spice, this soup is not only delicious but also healthy. At just 4 points per serving, it serves as an excellent lunch or dinner option, particularly when paired with a fresh salad. With easy preparation and wholesome ingredients, this chowder is bound to become a favorite in your household!
N/A
Servings
130
Calories
9
Ingredients
Ingredients
Baked russet potatoes
32 ounces (about 4 large, coarsely chopped)
Low-sodium bacon
4 slices (cooked until crisp)
Scallion
1 bunch (sliced thin)
Garlic
2 teaspoons (minced)
Reduced-sodium chicken broth
2 (14 ounce) cans (none)
Salt
1 teaspoon (none)
Cayenne pepper
1/8 teaspoon (none)
Fat-free half-and-half
1 cup (none)
Chopped parsley
1/4 cup (optional)
Instructions
1
Begin by coarsely chopping the baked russet potatoes and setting them aside.
2
In a large soup pot, cook the low-sodium bacon over medium heat until it becomes crisp. Once done, remove from the pot and set aside, leaving 1 teaspoon of bacon drippings in the pot.
3
Add half of the sliced scallions and minced garlic to the drippings. Sauté over medium heat until the scallions become soft and fragrant, typically about 2-3 minutes.
4
Pour in the two cans of reduced-sodium chicken broth, followed by the salt and cayenne pepper. Stir to combine.
5
Add the coarsely chopped potatoes to the pot. Using a wooden spoon or a potato masher, mash some of the potatoes against the side of the pot to release their starch, creating a thicker texture for the chowder.
6
Bring the mixture to a boil, then reduce heat to a simmer. Cook for an additional 2-3 minutes to allow the flavors to meld.
7
Stir in the fat-free half-and-half and optional chopped parsley. Allow to return to a gentle simmer for about a minute.
8
Ladle the chowder into bowls and garnish with the reserved crumbled bacon and remaining sliced scallions. Serve hot and enjoy!
Nutrition Information
2.5g
Fat
18g
Carbs
8g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Creamy Potato & Bacon Chowder.
How many calories are in a serving of this chowder?
There are 130 calories per serving.
How many Weight Watchers points is this recipe?
This chowder is just 4 points per serving.
What type of potatoes should I use?
You should use baked russet potatoes, about 4 large ones.
What is the fat content of this soup?
This recipe contains 2.5g of fat per serving.
How much protein is in each serving?
Each serving contains 8g of protein.
How many carbohydrates are in the chowder?
There are 18g of carbohydrates per serving.
What type of bacon is recommended?
The recipe calls for 4 slices of low-sodium bacon.
How do I prepare the potatoes?
The baked russet potatoes should be coarsely chopped.
How many cans of chicken broth are needed?
You will need two 14-ounce cans of reduced-sodium chicken broth.
What kind of dairy is used to make it creamy?
The recipe uses 1 cup of fat-free half-and-half.
Is there any spice in this recipe?
Yes, it includes 1/8 teaspoon of cayenne pepper for a hint of spice.
How do I thicken the chowder without flour?
Mash some of the potatoes against the side of the pot with a wooden spoon or masher to release their starch.
What should I use to sauté the vegetables?
Sauté the scallions and garlic in 1 teaspoon of reserved bacon drippings.
How much garlic is required?
The recipe requires 2 teaspoons of minced garlic.
What part of the scallions do I use?
Use one bunch of scallions, sliced thin, divided between the soup and the garnish.
How long do I sauté the scallions and garlic?
Sauté them over medium heat for about 2-3 minutes until soft and fragrant.
Is there an optional ingredient for extra flavor?
Yes, 1/4 cup of chopped parsley is an optional addition.
What is the total number of ingredients?
There are 9 ingredients in this recipe.
How do I garnish the chowder?
Garnish with reserved crumbled bacon and the remaining sliced scallions.
Should I boil the soup?
Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes.
When do I add the half-and-half?
Stir in the half-and-half after the potatoes have simmered with the broth, then simmer for one more minute.
Is this recipe suitable for lunch?
Yes, it is an excellent lunch or dinner option.
What can I serve with this chowder?
It pairs particularly well with a fresh salad.
How much salt is in the recipe?
The recipe calls for 1 teaspoon of salt.
Is this chowder considered healthy?
Yes, it is described as a healthy, low-point comfort food.
Can I use a potato masher in the pot?
Yes, a potato masher can be used to mash some potatoes against the side of the pot for texture.
What is the first step of the instructions?
Begin by coarsely chopping the baked russet potatoes and setting them aside.
What is the texture of this soup?
It is a creamy chowder with a thick texture created by the mashed potatoes.
Should this soup be served hot or cold?
This chowder should be served hot.