Step 3: Build the Chowder Base
- Sprinkle in smoked paprika, salt, and black pepper, stirring to coat the vegetables.
- Pour in the chicken or vegetable broth and bring the mixture to a boil.
- Reduce heat to a simmer and add the diced baked potatoes. Let simmer for 10 minutes to allow the flavors to meld.
Step 4: Creamy Finish
- Stir in the milk or heavy cream slowly, ensuring the soup is evenly creamy.
- Add half of the shredded cheddar cheese, stirring until melted.
- Adjust seasoning with additional salt and pepper if needed.
Step 5: Serve and Garnish
- Ladle the chowder into bowls.
- Sprinkle the remaining cheddar cheese on top, followed by the crispy bacon bits.
- Garnish with fresh parsley for a burst of color and flavor.
Optional: Serve with the reserved baked potato skins as a fun, edible bowl for the chowder or alongside crusty bread for dipping.
Tips for the Best Chowder
- Baking the potatoes before adding them to the chowder enhances their flavor and gives a slightly roasted depth.
- Vegetable variations: Add corn, peas, or bell peppers for extra texture.
- Cheese options: Try smoked gouda or Monterey Jack for a different flavor profile.
- Make it ahead: This chowder tastes even better the next day after the flavors have melded. Reheat gently on low heat to avoid curdling the milk.
Hearty Baked Potato Chowder is more than just a soup—it’s a bowl of comfort, perfect for chilly days or whenever you need a touch of cozy goodness. Creamy, cheesy, and bursting with baked potato flavor, it’s a meal in itself that will leave everyone at the table satisfied and smiling.
If you want, I can also make a version with step-by-step images showing each stage of making this chowder. It would turn this into a full visual recipe guide.
Do you want me to do that?
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