Creamy Potato Chowder

with Pancetta & Jalapeño

30 MIN

$20.99 2 Servings

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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.
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Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

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

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.

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!