Rich, comforting, and full of flavor, this creamy potato chowder is everything you want on a cool day. The base is velvety smooth while the crispy bacon and sautéed scallions add savory depth. But the real star? A bold drizzle of our Baklouti Chili Olive Oil. It brings just the right amount of heat to balance the richness and adds a gourmet twist that takes this soup from classic to crave-worthy.
Ingredients:
- 2 Tbsp Olive Amelia Butter Olive Oil
- 4 slices thick-cut bacon, chopped
- 1 onion, finely chopped
- 2 scallions, sliced (white and green parts separated)
- Kosher salt
- 3 Tbsp all-purpose flour
- ¼ tsp celery seeds
- ¼ tsp white pepper
- 1½ lbs russet potatoes, peeled & diced
- 1 cup half and half
- 2 oz cream cheese
- 1 Tbsp grated parmesan
- 2 Tbsp Olive Amelia Baklouti Chili Olive Oil
- Shredded cheddar & chopped chives for topping
Instructions
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Place cut potatoes in 4 cups of water and a 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart – 10 min.
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Remove from pot and let cool – then transfer ½ cup of the potatoes to a blender, add the half and half, cream cheese and parmesan and blend until very smooth. Set aside
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Heat Butter Olive Oil in a large pot over medium high heat. Add the bacon and cook, stirring occasionally, until crisp, 4-6 minutes. Remove the bacon and transfer onto paper towel lined plate.
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Using the same pot reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 7-8 min. Add the flour, celery seeds and white pepper; stir until combined.
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Gently stir in the potato mixture into the pot with the onions and scallions, add scallion greens, potatoes and bacon. Bring to a gentle simmer over medium heat; season with salt.
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Serve in bowls and top with cheddar cheese, chives and drizzle Baklouti Chili Olive Oil.