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!

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**Please Note - The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Tater Tot Chowder is available at the end of this post. OR you can hit the "jump to recipe" button (found above) to be taken directly to the recipe. 

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.

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!