This smoky herbed potato-leek chowder makes itself at home at just about any dinner table. Crispy bits of pancetta are a tasty treat in every bowl. Start the pancetta in a cold pan to prevent it from sticking, and stir often to evenly brown the pieces.
1. Place pancetta in a Dutch oven, and cook over medium heat 4 minutes or until browned, stirring frequently. Add leek and garlic; sauté 1 minute. Add potato, broth, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 26 minutes or until potato is very tender, stirring occasionally. Remove from heat; stir in remaining ingredients.