Here’s a detailed, unique article about Hearty Baked Potato Chowder, complete with a step-by-step method to make it:

Hearty Baked Potato Chowder: A Comforting Winter Classic

When the temperature drops, nothing hits the spot quite like a warm, creamy bowl of potato chowder. Hearty Baked Potato Chowder is a rich, flavorful twist on the traditional soup, combining the comforting essence of baked potatoes with the creamy, savory goodness of a chowder. This dish is perfect for cozy family dinners or meal prep for the week ahead. Here’s a detailed guide on how to create this delightful meal from scratch.

Ingredients

To make about 6 servings of hearty baked potato chowder, you will need:

• 4 large russet potatoes (about 2 pounds), washed and diced into ½-inch cubes
• 4 slices of bacon, chopped
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken or vegetable broth
• 1 cup whole milk (or heavy cream for extra richness)
• 1 cup shredded cheddar cheese
• Salt and black pepper, to taste
• 1 teaspoon smoked paprika (optional, for a smoky depth)
• 2 tablespoons unsalted butter
• Fresh parsley, chopped, for garnish

Step-by-Step Method

Step 1: Bake the Potatoes

1. Preheat your oven to 400°F (200°C).
2. Prick the potatoes with a fork, rub lightly with oil, and bake directly on the oven rack for about 45–50 minutes, until tender.
3. Once baked, allow them to cool slightly, then scoop out the flesh, leaving the skins aside (you can serve these later as a fun addition to the chowder). Dice the potato flesh into bite-sized cubes.

Step 2: Cook the Bacon and Vegetables

1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add butter, then sauté the onions, garlic, carrots, and celery in the bacon fat until the onions are translucent and the vegetables are tender, about 5–7 minutes.

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