Slow-Cooker Potato Chowder
Prep Time
15 minutes
Cook Time
3-6 hours
Difficulty
Easy
Servings
6
Cuisine Type
Cheese Types
Recipe Description
Warm, hearty, and just the right amount of spicy, this Slow-Cooker Potato Chowder is comfort food at its finest. Tender red potatoes and smoky chipotle come together in a creamy base, then get kicked up with melty Burnett Dairy Hot Pepper Jack Cheese and crispy bacon. Topped with sour cream, green onions, and more cheese, it’s a bowl that’ll keep you coming back for seconds.
Ingredients
3 cups cubed unpeeled small red potatoes (1/2–inch cubes)
1 small onion, chopped
3 teaspoons ground cumin
1 tablespoon minced chipotle peppers in adobo sauce
3 cups chicken broth
3 tablespoons all-purpose flour
1/2 cup heavy whipping cream
8 ounces Burnett Dairy Hot Pepper Monterey Jack cheese, shredded (2 cups)
1 pound bacon, cooked and crumbled
Sour cream
Chopped green onions
Additional Burnett Dairy Hot Pepper Monterey Jack cheese, shredded
Preparation
Place the potatoes, onion, cumin and chipotle peppers into a greased 3-quart slow cooker. Pour in broth; stir to combine. Cover and cook on low for 5 ½-6 hours (or on high for 2 ½-3 hours) or until potatoes are tender.
Combine flour and cream until smooth; stir into chowder. Cover and cook on high 30 minutes longer or until chowder has thickened. Reduce heat to low or set on warm. Gradually stir in pepper jack until melted.
Set aside 1/2 cup bacon for topping. Stir in remaining bacon. Serve with the reserved bacon, sour cream, green onions and additional pepper jack.
Recipe and Photo Courtesy of Dairy Farmers of Wisconsin
