Creamy Potato Chowder with Pancetta & Jalapeño

Creamy Potato Chowder

with Pancetta & Jalapeño

30 MIN
$19.99 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This hearty, comforting soup features a savory mix of chicken bone broth, mirepoix, buttermilk, and more, which we're pouring over lightly mashed potatoes, then topping with crispy pancetta for extra richness.
CLICK FOR RECIPE CARD

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    470 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Creamy Potato Chowder with Pancetta & Jalapeño
Title
  • 3 oz Diced Pancetta
  • ¼ cup Cream
  • ⅓ cup Mirepoix
  • ¾ lb Potatoes
  • ¼ cup Buttermilk
  • 1 Jalapeño Pepper
  • 2 Scallions
  • 1 cup Chicken Bone Broth
  • ¼ cup Cornstarch
step-by-step
instructions
Prepare the ingredients & make the cornstarch slurry
1 Prepare the ingredients & make the cornstarch slurry

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.

Cook the potatoes
2 Cook the potatoes

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.

Cook the pancetta
3 Cook the pancetta

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.

Make the chowder & serve your dish
4 Make the chowder & serve your dish

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!

Tips from Home Chefs

Prepare the ingredients & make the cornstarch slurry
1 Prepare the ingredients & make the cornstarch slurry

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.

2 Cook the potatoes

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.

Cook the potatoes
Cook the pancetta
3 Cook the pancetta

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.

4 Make the chowder & serve your dish

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!

Make the chowder & serve your dish
Browse Steps
1 of 4