Smashed Potato Chowder With Variations

Directions

1. 1
   In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper.
2. 2
   Stir in broth.
3. 3
   Bring to boiling; reduce heat.
4. 4
   Simmer, covered, for 20 to 25 minutes or until potato is tender.
5. 5
   Use a potato masher to mash potatoes slightly.
6. 6
   Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through.
7. 7
   To serve, ladle soup into bowls.
8. 8
   Top each serving with sour cream and remaining cheese.
9. 9
   Makes 8 main-dish servings.
10. 10
    VARIATIONS:
11. 11
    Smashed Potato Chowder with Ham:
12. 12
    Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.
13. 13
    Smashed Potato Chowder with Beans:
14. 14
    Prepare as above, except substitute shredded carrot for the sweet pepper. Add one 15-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed and drained, after mashing the potatoes. Substitute 2 teaspoons dried dill for the green onion.