Creamy Potato Chowder with Pancetta & Jalapeño

Creamy Potato Chowder

with Pancetta & Jalapeño

30 MIN
$20.99 2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
600 Calories or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
Wheat Free
These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.
Reduced Sodium
Vegan
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

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

See Plans
  • Nutrition
    PER SERVING
  • Calories
    540 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Creamy Potato Chowder with Pancetta & Jalapeño
Title
  • 3 oz Diced Pancetta
  • 1 cup Chicken Bone Broth
  • ¼ cup Cream
  • ¼ cup Buttermilk
  • ¾ lb Potatoes
  • 1 Jalapeño Pepper
  • ⅓ cup Pepper Sofrito
  • 2 Scallions
  • 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, pepper sofrito, 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 (shaking the packet before opening); 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 topped 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, pepper sofrito, 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 (shaking the packet before opening); 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 topped with the cooked pancetta. Enjoy!

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