Rocky Mountain Potato Chowder
1/4 lb. (4-6 slices) bacon, cut into small pieces
1 bunch green onions, thinly sliced (include green tops)
2-14 1/2 oz cans low-sodium chicken broth (3 1/2 cups)
3-4 potatoes (1 1/2 lbs.), peeled and cubed
1 cup sliced carrot
1 red bell pepper or 1/2 lb. tomatoes, seeded and diced
1 medium zucchini, sliced
1 cup corn kernels
1/2 Tbsp. dried thyme
2 cups shredded or cubed cooked turkey or chicken
2 cups low-fat milk
2 Tbsp. cornstarch
Salt & pepper to taste
In a large heavy pot over medium heat, brown bacon. Drain on paper towels and set aside.
Pour off remaining bacon fat and add green onions (reserve 1/2 cup dark tops) to the pot; stir and cook for 1 minute.
Add broth and potatoes; cover and cook 10 minutes or until potatoes are not quite tender.
Add carrots, cooking 5 minutes more.
Add bell pepper, zucchini, corn and thyme; cook until vegetables are tender.
Add turkey/chicken and reserved onion tops.
Mix milk with cornstarch and add to soup.
Bring to boil, stirring constantly (about 1 minute), until soup begins to thicken slightly.
Season with salt and pepper. Top with bacon pieces right before serving.
Makes 2 1/2 quarts; 6 servings
The original recipe calls for quartered potatoes. I like a smaller bite-size piece, so I adjusted the cooking time a bit so they wouldn't get mushy. Also, I like my bacon crispy, so instead of keeping it in the pot with all the vegetables and broth, I add the cooked pieces to the individual soup bowls before serving. I generally need to thin the chowder with a bit of water or broth when serving leftovers, as most of the liquid disappears with the initial servings. As with most soups, you can add or delete any of the vegetables to suit your personal tastes.