Howdy all! I hope you had a nice weekend and are staying warm wherever you are. It’s a nippy negative five degrees outside as I type this – aka you couldn’t pay me enough money to step outside my door and into the howling wind, which scared the bejeezus out of me a couple nights ago!
Ben and I watched a particularly haunting episode of 48 hours featuring an insane arsonist this weekend, and the creepy wind shaking the house plus a smoke alarm with a low battery that started beeping in our bedroom at 3am left us both wide awake in the wee hours of the morning. Dunh-dunh-dunnnh! Sorry but what are the odds that we watch a show about a guy who sets fire to people’s houses when he’s mad, then our smoke alarm goes off 5 hours later?
And while we’re on the topic, why do smoke alarms always seem to go off in the middle of the night? That was seriously the fifth time in as many years that that’s happened to us. Riddle me that?!
Anyway, control what you can. Since it’s bitterly cold out there right now I made a big pot of perfectly spicy Cheesy Pepper Jack Potato Chowder to warm up with this weekend.
Cheesy Pepper Jack Potato Chowder is thick, creamy, cheesy and just slightly spicy with the addition of both shredded Pepper Jack cheese and red chili pepper flakes in the ingredient list. I am NOT a spice lover – I order a “0” on the spice scale at our favorite Thai place in town – but they provide just the right amount of warmth in this recipe. It’s so, so good. Comforting, cozy, and gluten-free, too! The perfect chowder to ladle up then lay down by the fire with.
Plus, there’s bacon!
Start with the aforementioned bacon. Crisp 8 slices bacon in a big soup pot over medium heat. Transfer the crisped bacon to a paper towel-lined plate to drain then remove all but 1 Tablespoon bacon grease from the pot.
Remember, the easiest way to discard bacon grease is to spoon it into a foil-lined bowl then throw it away once it cools (or save it, if that’s your jam!)
To the bacon grease add 1 chopped celery rib and 1 large chopped shallot. Season with pepper then saute until tender, about 5 minutes. Next add 1/4 teaspoon red chili pepper flakes and 2 cloves minced garlic then saute for 30 more seconds. You can add more or less red chili pepper flakes depending on how spicy you like your food. I found 1/4 teaspoon to be perfect for me.
Next add 1-3/4 cups chicken broth and 2 cups 2% milk.Â
Now add 4 cups Southern Style frozen hash browns. I LOVE using frozen hash browns in this chowder recipe, vs cutting up potatoes myself, because, well, it’s as easy as opening a bag. Plus they cook in no time at all.
“Southern Style” simply means “cubed” hash browns, btw, and you don’t need to thaw them before adding to the chowder.
Alrighty, next add TONS of freshly cracked pepper to the chowder then crank the heat to bring it to a boil.
While that’s happening, whisk together 2 Tablespoons gluten-free or all-purpose flour (I like Bob’s Red Mill gluten-free White Rice Flour for thickening soups and sauces) with 1/4 cup chicken broth in a small bowl until smooth. Once the chowder has come to a boil, drizzle the mixture in and give a big stir to combine, then turn the heat down to medium-low and simmer until the chowder has thickened and potatoes are tender, about 5 minutes.
Meanwhile, shred the chowder’s namesake cheese – 8oz Pepper Jack. You can hand shred with a box grater or use a food processor with a grating blade to make things go super quick. I would definitely recommend grating fresh vs buying pre-grated cheese, as pre-grated doesn’t melt quite as smooth.
Once the chowder has thickened and the potatoes are tender, remove the pot from the heat then add the cheese about 1/2 cup at a time, stirring until smooth before adding the next batch.
Finally, stir in half the bacon and let the chowder sit and thicken for about 5 minutes.
Ladle the chowder into bowls then top with the remaining bacon and sliced fresh green onions. Perfection!
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Cheesy Pepper Jack Potato Chowder
Description
Gluten-free Cheesy Pepper Jack Potato Chowder is thick, creamy, and just spicy enough.
Ingredients
- 8 strips bacon (1/2lb), chopped
- 1 rib celery, chopped
- 1 large shallot or 1/2 small onion, chopped
- pepper
- 2 cloves garlic, minced
- 1/4 teaspoon red chili pepper flakes (or more or less)
- 2 Tablespoons gluten-free or all-purpose flour (see notes for brand used)
- 2 cups chicken broth, divided
- 2 cups 2% milk
- 4 cups Southern-Style frozen hash browns
- 8oz freshly shredded Pepper Jack cheese
- 2 green onions, chopped
Directions
- In a small bowl whisk together 2 Tablespoons flour with 1/4 cup chicken broth then set aside.
- Heat a large soup pot over medium heat then add chopped bacon and cook until crisp. Remove bacon to a paper towel-lined plate to drain then remove all but 1 Tablespoon bacon grease from the pot. Add celery and shallots, season with pepper, and then saute until tender, 4-5 minutes. Add minced garlic and red chili pepper flakes then saute for 30 seconds, stirring constantly.
- Add remaining 1-3/4 cups chicken broth, milk, hash browns, and lots of freshly cracked pepper to the pot then turn heat up to high and bring to a boil, stirring occasionally. Slowly drizzle in flour/chicken broth mixture then stir to combine. Turn heat down to medium-low and simmer until chowder has thickened and potatoes are tender, stirring occasionally, about 5 minutes.
- Remove pot from heat then add shredded cheese about 1/2 cup at a time, stirring until completely smooth before adding the next batch. Stir in 1/2 the cooked bacon then serve with remaining chopped bacon, and chopped green onions.
Notes
- I like Bob's Red Mill White Rice Flour for thickening soups and sauces.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Like I said – total comfort food! I love how luscious this chowder is, with creamy potato cubes bobbing in the warm, cheesy broth. Plus, any chowder that passes the spoon test is a winner in my book. Enjoy!
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Where can I purchase your cookbook in the Johnston area? Thanks!
Kristin 01.19.2016
Hi Jay! I have an ebook for purchase called Gluten-Free for Beginners. Here’s the link! https://iowagirleats.com/gluten-free-for-beginners/
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lisa armstrong 10.17.2014
We all love this soup. It’s delicious. I have always used fresh potatoes, but today I’m going to try the hash brown things. Every time I read this recipe, though, I am horrified by your throwing out bacon grease! Iowa’s definitely not the South!
lisa armstrong 04.05.2014
omg. i had to stop reading when i saw you said discard bacon grease. who discards bacon grease? sometimes i buy bacon just to make bacon grease. you must not be from the south. :-)
Jamie 02.24.2014
Do you think this would cook well in a crockpot?
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Susan the farm quilter 02.14.2014
This sounds totally awesome! I’m going to give it a try when hubs is out of town (he’s diabetic) or for our next church potluck. Who throws away bacon grease? That stuff is liquid gold!!! I also appreciate the way you provide so much information when answering questions in the comments section!! I found you through ZipList via Pinterest!
Candi 02.13.2014
This is my new fav recipe, it was a huge hit at our house. Even my picky eater husband loved it! Thanks for posting!
J Gola 02.13.2014
I made this last night and it was SO good! I added some sweet corn and used a dehydrated carton of hash browns from Costco.
Janet 02.10.2014
I made this soup and just loved the flavor, however it was really thick, which I know chowder is supposed to be, but this was really, really thick. I’m trying to figure out what I did wrong. I kept double-checking the recipe and think I got all the liquid in. When you said 4 cups of hash browns did you do a 32 ounce bag (8 ozs*4) or did you measure out 4 cups. I wasn’t sure if that made a difference. Thanks!
Kristin 02.10.2014
I measured out 4 cups. 32oz by weight would probably measure out to be 6+ cups!
Kim 01.31.2014
YUMMMMMMMMMM made this last week! I love it! even pinned it w/my own edits on it, blogging about it next week. Thanks for sharing!
Lizzie 01.28.2014
Just made this over the weekend to help us survive our record low temperatures. It was really spicy, but really good. Thanks! :)
Amber 01.28.2014
I made this last night and it was amazing! I loved the spicy pepper jack cheese with the last bacon and creamy chowder. You are like my cooking guru!
Julie 01.26.2014
I just made this for dinner tonight and WOW! So good. I love the heat.
Jenna 01.25.2014
This looks amazing! Did you use 8oz of shredded cheese or did you use an entire 8oz block of cheese and shred that which results in more than 8oz once shredded?
Kristin 01.29.2014
It’s 8oz by weight, so I think those are the same thing!