Gluten-Free Tater Tot Chowder

Mashup your potato soup recipe by adding everybody’s favorite…tater tots! Tater Tot Chowder is hearty, delicious, and will soon become a family favorite!

I originally came up with this idea for tater tot chowder when looking for a way to use leftover tater tots.

The result was this hearty, delicious and comforting gluten-free chowder that I immediately knew I had to revise, rework, and share with you ASAP!

**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Gluten-Free Tater Tot Chowder is available near the end of this post. 

The ingredient list for making tater tot chowder;

• Frozen Tater Tots
• Bacon
• Onion
• Celery
• Carrots
• Idaho Potatoes
• Vegetable Broth
• Cream Cheese
• Salt and Pepper
• Greek Yogurt
• Cheddar Cheese
• Green Onion

Can leftover mashed potatoes and/or tater tots be used?

• Yes. You can use leftovers of either of those things.
• Two or more cups of leftover mashed potatoes are needed, and two or more cups of leftover tater tots.

Is there anything I can substitute for the bacon in this potato chowder?

• Pancetta or diced salt pork will work.
• Diced pepperoni will also work, but add it in right before serving as there is no need to cook it.
• You can also leave the bacon out if desired. If you do, saute the vegetables in 2 tablespoons olive oil, or 2 tablespoons butter.

The easy instructions for making tater tot chowder;

• Cook tater tots according to package directions. Set aside.
• Cook 4 medium baking potatoes and allow to cool.
• Scoop out the center of the baked potatoes, discard the skins, and set the potatoes aside.

• Dice carrots, celery, and onions.

• Add the bacon to a large Dutch oven and saute over medium/high heat, stirring occasionally for 5 minutes.
• Add the diced carrots, celery and onions to the pot.
• Cook, stirring occasionally for an additional 5-7 minutes.

• Add the cooked potatoes to the pot.
• Season with salt and pepper.
• Add the cream cheese and Greek yogurt.

• Add the cooked tater tots and stir well.
• Stir in the vegetable stock.

• Use a potato masher to break up the tater tots and larger baked potato chunks.
• Simmer over low heat to thicken for 10-15 minutes.
• Garnish with whole tater tots to finish along with chopped scallions and shredded cheddar cheese.

For additional tater tot and/or chowder recipes, please click on the following titles for;

• Tater Tot Poutine
• Smoked Sausage and Tater Tot Casserole
• Pumpkin Corn Chowder with Shrimp
• Chicken Corn Chowder with Bacon
• Roasted Sweet Potato and Wild Rice Chowder

Can gluten-free tater tot chowder be made in advance, and can it be frozen if needed?

• Yes. and Yes!
• If needed, make the chowder in advance and store in the refrigerator until ready to reheat (for up to 3 days). Reheat, covered, over medium/low heat until hot, stirring frequently.
• To freeze leftovers, spoon the chowder into freezer safe containers and store for up to 3 months. Thaw before reheating.

Gluten-Free Tater Tot Chowder

Renee - Kudos Kitchen

Tater tot chowder is hearty and comforting. It's the perfect thing for a cold winter family dinner.

5 from 2 votes

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Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Course Chowder, Main Course

Cuisine American Comfort Food

Servings 8

Calories 525 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 bag tater tots cooked according to package directions
• 4 medium Idaho potatoes baked, cooked, cooled, and scooped (discard skins)
• 3/4 pound bacon cut into 1" pieces
• 1 onion medium chopped
• 3 large carrots medium chopped
• 3 ribs celery medium chopped
• 1 8-ounce cream cheese softened
• ½ cup Greek yogurt or sour cream
• 4 cups vegetable broth or chicken broth
• 2 teaspoons salt
• 1 teaspoon pepper
• ½ cup shredded cheddar cheese garnish
• ½ cup chopped green onions garnish

Instructions

 

• After baking, keep half of the tater tots hot in a low oven.
• Cook the bacon pieces in a large Dutch oven over medium/high heat for 5 minutes, stirring occasionally. 
• Add the chopped onion, carrot, and celery to the bacon, along with the salt and pepper. Cook for an additional 5-7 minutes, stirring occasionally.
• Reduce the heat to medium and add the softened cream cheese and Greek yogurt to the pot. Stir well to combine. 
• Add half of the cooked tater tots and all of the baked potato to the pot along with the vegetable stock. 
• Bring the chowder to a simmer and cook, uncovered, for 10-15 minutes to thicken. *Note - if the chowder is too thick for your liking, add a touch of water to the pot and cook accordingly. 
• If desired, use a potato masher to mash some of the tater tots and baked potato into smaller (but still chunky) pieces.
• Spoon the chowder into bowls and garnish the remaining whole tater tots, green onion, and shredded cheddar cheese.
• Serve hot and enjoy!

Nutrition

Serving: 1Calories: 525kcalCarbohydrates: 55gProtein: 13gFat: 29gSaturated Fat: 8gCholesterol: 36mgSodium: 1904mgPotassium: 1016mgFiber: 4gSugar: 4gVitamin A: 4975IUVitamin C: 18.8mgCalcium: 118mgIron: 2mg

Keyword potato soup, tater tot chowder

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I sincerely hope you’ve enjoyed today’s family-friendly gluten-free tater tot chowder recipe as much as I’ve enjoyed bringing it to you!

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Kudos Kitchen by Renée ~ Cooking up artistically delicious family-friendly dishes from my Kudos Kitchen to yours!

Until we eat again, I hope you have a delicious day!