Best 9 Smashed Potato Chowder With Variations Recipes

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Smashed potato chowder is a hearty and creamy soup that is perfect for a cold winter day. It is made with potatoes, vegetables, and a creamy broth. The potatoes are boiled until they are soft and then smashed, giving the soup a thick and creamy texture. Vegetables such as celery, carrots, and onions are also added for extra flavor and texture. The soup is then simmered until the vegetables are tender and the flavors have melded together. Smashed potato chowder is a classic comfort food that is sure to warm you up on a cold day. It is also a versatile dish that can be customized to your liking. For example, you can add different types of vegetables, meats, or cheeses. You can also adjust the spices to make the soup more or less spicy. No matter how you make it, smashed potato chowder is a delicious and satisfying meal that is sure to please everyone.

Here are our top 9 tried and tested recipes!

SMASHED POTATOES



Smashed Potatoes image

These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!

Provided by amanda81

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

1 ½ pounds small yellow-fleshed potatoes
¼ cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried savory
½ teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
  • While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
  • Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g

PERFECT SMASHED POTATOES



Perfect Smashed Potatoes image

We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

MASHED POTATO AND CORN CHOWDER



Mashed Potato and Corn Chowder image

A very easy recipe for a creamy chowder using left over, frozen or pre-made mashed potatoes. For a thicker chowder add some instant mashed potatoes, a little at a time, until desired consistency is reached. I use 1 package Simply Potatoes "Traditional" mashed potatoes For a Seafood Chowder add: 1 lb medium shrimp, Bay Scallops or a combination of both.

Provided by Irie Chef

Categories     Chowders

Time 50m

Yield 1 cup, 8-12 serving(s)

Number Of Ingredients 8

2 1/2 cups mashed potatoes
2 cans low sodium kernel corn, undrained
5 slices bacon, diced
14 ounces low sodium chicken broth
1 cup milk (I use 1%, because that what we drink)
1/4 cup frozen southern seasoning (A blend of onions, bell pepper, celery & thyme)
1/4 teaspoon sea salt
fresh black pepper, to taste

Steps:

  • In a large pot, over medium heat, whisk potatoes with chicken broth and milk.
  • Saute bacon, until just cooked. Not crispy! Then add with remaining ingredients, to potato mixture. Except seafood, if you're going to use it.
  • Heat until bubbly.
  • If adding seafood, put it in, 10 mins before the chowder is finished. That should allow enough time for the shrimp or scallops to cook, without over cooking.

Nutrition Facts : Calories 232, Fat 8.6, SaturatedFat 3.1, Cholesterol 15.2, Sodium 679.6, Carbohydrate 34.4, Fiber 3.5, Sugar 4.4, Protein 7.8

POTATO CHOWDER



Potato Chowder image

One of the ladies in our church quilting group brought this savory potato soup to a meeting, and everyone loved how the cream cheese and bacon made it so rich. It's easy to assemble in the morning so it can simmer on its own all day. -Anna Mayer, Fort Branch, Indiana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 8h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 8

8 cups diced potatoes
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup chopped onion
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed and softened
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional

Steps:

  • In a 5-qt. slow cooker, combine the first 5 ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. , Add cream cheese; stir until blended. Garnish with bacon and chives if desired.

Nutrition Facts : Calories 179 calories, Fat 9g fat (5g saturated fat), Cholesterol 25mg cholesterol, Sodium 690mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.

CHEESY MASHED POTATO CHICKEN CHOWDER



Cheesy Mashed Potato Chicken Chowder image

Betty Crocker® Ultimate potatoes and other convenient ingredients help you get this dinner on the table in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 6

Number Of Ingredients 8

2 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1 can (15.25 oz) whole kernel sweet corn, undrained
2 cups chopped deli rotisserie chicken
1 medium red bell pepper, chopped
2 medium green onions, sliced with tops (1/4 cup)
2 tablespoons butter or margarine
2 cups milk
1 box (4.9 oz) Betty Crocker™ Ultimate Cheddar mashed potatoes

Steps:

  • In 3-quart saucepan over medium high heat, heat chicken broth, corn, chicken, bell pepper, green onions and butter to boiling. Cover; reduce heat. Simmer 5 minutes, stirring occasionally, until bell pepper is crisp-tender.
  • Stir in milk and 1 pouch Cheese Sauce pouch until sauce is melted and thoroughly heated. Remove from heat; stir in 1 potato pouch until blended. Serve immediately.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 60 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 860 mg, Sugar 8 g, TransFat 0 g

SMASHED ROASTED POTATOES RECIPE BY TASTY



Smashed Roasted Potatoes Recipe by Tasty image

Upgrade your holiday dinner with these crispy, buttery smashed potatoes. They're roasted to perfection and paired with a creamy, tangy whipped feta dip.

Provided by Aleya Zenieris

Categories     Sides

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

1 ½ lb fingerling potato, scrubbed
1 teaspoon kosher salt, plus more for boiling
1 teaspoon baking soda
½ stick unsalted butter
3 tablespoons olive oil, divided, plus 4 teaspoons
1 large sprig fresh rosemary, leaves minced
2 large sprigs fresh thyme, leaves minced
3 cloves garlic, smashed
½ teaspoon freshly ground black pepper
7 oz feta cheese, drained
½ cup crème fraîche
2 tablespoons olive oil, plus more for garnish
1 tablespoon lemon zest, plus more for garnish
2 teaspoons lemon juice
¼ teaspoon kosher salt
freshly ground black pepper, for garnish
1 teaspoon fresh rosemary, minced

Steps:

  • Add the potatoes to a large pot and cover with cool water by at least 1 inch. Generously season the water with salt and stir in the baking soda. Bring the water to a boil and cook the potatoes for 18-20 minutes, until a fork can be easily inserted into a potato, but they are not so soft that they fall apart when pierced. Drain the potatoes and let cool until safe to handle, about 20 minutes. Transfer the potatoes to an airtight container and refrigerate overnight for best results.
  • Preheat the oven to 425°F (220°C).
  • Melt together the butter and 3 tablespoons of olive oil in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic, and salt. Cook for 30-60 seconds, until fragrant, then remove the pot from the heat.
  • On a clean surface, evenly press down on each potato using a flat-bottomed 1-cup measure or plate until they are about ¼ inch thick.
  • Brush 2 large baking sheets with about 2 teaspoons of olive oil each. Arrange the smashed potatoes on the baking sheets in a single layer, spacing evenly. Using a pastry brush or small spoon, top each potato with some of the butter-herb mixture. Season with the black pepper.
  • Roast the potatoes for 35-38 minutes, gently flipping once, until golden brown and crispy.
  • While the potatoes are roasting, make the whipped feta dip: Add the feta, crème fraîche, olive oil, lemon zest, lemon juice, and salt to a food processor. Process until completely smooth, about 2 minutes, scraping down the sides of the bowl occasionally. Transfer the dip to a small bowl and top with a drizzle of olive oil, black pepper, lemon zest, and minced rosemary.
  • Arrange the potatoes on a platter and top with any remaining butter-herb mixture, if desired. Serve with the whipped feta dip.
  • Enjoy!

Nutrition Facts : Calories 294 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams

CHEESY POTATO CHOWDER



Cheesy Potato Chowder image

This hearty chowder makes a great lunch or dinner. Serve with a green salad and slices of whole grain bread to complete the meal.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h

Yield 8

Number Of Ingredients 10

6 medium unpeeled red potatoes (2 lb), cut into 1/2-inch cubes
1 carton (32 oz) Progresso™ reduced-sodium chicken broth (4 cups)
1/2 teaspoon salt
1/2 teaspoon pepper
3 1/2 cups Frozen Broccoli Cuts
1/3 cup Gold Medal™ all-purpose flour
1 cup fat-free (skim) milk
1 brick (8 oz) 2% milk reduced-fat sharp Cheddar cheese, shredded (2 cups)*
1/2 cup fat-free sour cream
4 medium green onions, chopped (1/4 cup)

Steps:

  • In 5-quart Dutch oven, place potatoes; add just enough water to cover. Heat to boiling. Reduce heat; cover and simmer 10 to 15 minutes or until potatoes are very tender. Drain. Reserve 1 cup potatoes; return remaining potatoes to saucepan. In small bowl, mash reserved potatoes with fork; return to saucepan.
  • Stir in broth, salt and pepper. Heat to boiling. Add broccoli. Return to boiling; cook uncovered 4 minutes, stirring occasionally. Reduce heat to medium.
  • In small bowl, stir flour into milk with wire whisk until well mixed. Add milk mixture to potato mixture, stirring constantly. Cook over medium heat, stirring frequently, until mixture thickens and boils. Stir in cheese until melted and smooth. Stir in sour cream and green onions; cook until thoroughly heated.
  • To serve, ladle soup into bowls.

Nutrition Facts : Calories 240, Carbohydrate 32 g, Cholesterol 20 mg, Fiber 4 g, Protein 13 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 710 mg, Sugar 5 g, TransFat 0 g

SMASHED POTATOES



Smashed Potatoes image

This recipe is for smashed, not mashed, potatoes. Multicolored potatoes are flattened, seasoned, and roasted until crisp. Top with sour cream and chives when serving.

Provided by Martha Stewart

Number Of Ingredients 6

2 pounds small multicolored potatoes
Coarse salt and freshly ground pepper
4 to 6 tablespoons olive oil
6 to 8 sprigs fresh thyme, picked
Sour cream, for serving (optional)
Chopped fresh chives, for serving (optional)

Steps:

  • Heat oven to 425 degrees.
  • Bring potatoes to a boil in a large pot of water generously seasoned with salt. Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
  • Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick. Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with thyme. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.
  • Serve with sour cream and chives, if desired.

SMASHED POTATO CHOWDER WITH VARIATIONS



Smashed Potato Chowder With Variations image

How can you miss with a great potato offering when the weather is crummy or just plain cold. This recipe even comes with variations except the guy in your life making it for you with a hot drink and a foot massage for dessert (as if!).

Provided by Annacia

Categories     Chowders

Time 59m

Yield 6 serving(s)

Number Of Ingredients 10

3 1/2 lbs potatoes, peeled and cut into 3/4-inch cubes
3/4 cup sweet pepper (yellow or red chopped -1 medium)
1 1/2 teaspoons bottled minced roasted garlic
1/2 teaspoon ground black pepper
5 cups chicken broth
8 slices bacon, crisp-cooked, drained, and coarsely chopped
2 cups shredded cheddar cheese (8 ounces)
1/2 cup half-and-half or 1/2 cup light cream
1/2 cup thinly sliced green onion (4)
1/2 cup sour cream

Steps:

  • In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper.
  • Stir in broth.
  • Bring to boiling; reduce heat.
  • Simmer, covered, for 20 to 25 minutes or until potato is tender.
  • Use a potato masher to mash potatoes slightly.
  • Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through.
  • To serve, ladle soup into bowls.
  • Top each serving with sour cream and remaining cheese.
  • Makes 8 main-dish servings.
  • VARIATIONS:.
  • Smashed Potato Chowder with Ham:
  • Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.
  • Smashed Potato Chowder with Beans:
  • 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.

Tips:

  • Use Yukon Gold or russet potatoes: They are best for making creamy, fluffy chowder.
  • Smash the potatoes: This helps them release starch and thicken the chowder.
  • Use chicken or vegetable broth: This gives the chowder a rich flavor.
  • Add your favorite vegetables: Such as carrots, celery, corn, and peas.
  • Use fresh herbs: Such as parsley, thyme, and rosemary.
  • Season the chowder well: With salt and pepper to taste.
  • Serve the chowder hot: With a dollop of sour cream or grated cheese.

Conclusion:

Smashed potato chowder is a hearty, comforting, and delicious soup. It is perfect for a cold day or a quick and easy meal. With a few simple ingredients and a little time, you can create a pot of chowder that will warm your soul.

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