Creamy Potato Chowder

Fill a medium pot 3/4 of the way up with salted water; heat to boiling on high. Wash and dry the fresh produce. Small dice the potatoes. Thinly slice the scallions. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling. In a bowl, combine 1 tablespoon of the cornstarch (you will have extra) and 1/4 cup of water.

Add the diced potatoes to the pot of boiling water and cook 14 to 16 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Using a fork or potato masher, lightly mash the potatoes, keeping some mostly intact.

Meanwhile, in a separate medium pot, heat a drizzle of olive oil on medium-high until hot. Add the pancetta. Cook, stirring occasionally 4 to 5 minutes, or until lightly browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a paper towel-lined plate.

To the pot of reserved fond, add the sliced scallions, mirepoix, and as much of the diced pepper as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Add the broth (carefully, as the liquid may splatter) and cornstarch slurry (stirring to recombine before adding). Bring to a boil and simmer 2 to 3 minutes, or until slightly thickened. Add the buttermilk and cream; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and thickened. Divide the cooked potatoes between two serving bowls. Ladle the finished broth over the potatoes. Serve the chowder garnished with the cooked pancetta. Enjoy!