Gluten-Free Tater Tot Chowder
Tater tot chowder is hearty and comforting. It's the perfect thing for a cold winter family dinner.
Servings: 8
Calories: 525kcal
Ingredients
- 1 bag tater tots cooked according to package directions
- 4 medium Idaho potatoes baked, cooked, cooled, and scooped (discard skins)
- ¾ 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: 1 | Calories: 525kcal | Carbohydrates: 55g | Protein: 13g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 36mg | Sodium: 1904mg | Potassium: 1016mg | Fiber: 4g | Sugar: 4g | Vitamin A: 4975IU | Vitamin C: 18.8mg | Calcium: 118mg | Iron: 2mg