Potato Chowder with Pancetta and Rosemary

Prep: 20 minutes; Cook: 38 minutes

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.

Yield: 9 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 219
  • Fat: 4.6g
  • Saturated fat: 2.1g
  • Protein: 7.1g
  • Carbohydrate: 38.2g
  • Fiber: 2.6g
  • Cholesterol: 10mg
  • Iron: 1mg
  • Sodium: 904mg
  • Calcium: 46mg

Ingredients

  • 4 ounces pancetta, diced (about 2/3 cup)
  • 2 cups diced leek (about 1 large)
  • 2 garlic cloves, minced
  • 8 cups (1-inch) cubed peeled baking potato (about 3 pounds)
  • 4 cups fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • 1 cup fat-free half-and-half
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon black pepper

Preparation

  1. 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.
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