YOUR SOLIN GENERATED RECIPE
Smoky Ham and Potato Chowder with Crispy Bacon
Simmered diced potatoes and lean ham in a savory bone broth base, finished with a dollop of creamy Greek yogurt and topped with crunchy, salty bacon bits.
INGREDIENTS
1 slice uncured bacon
5 oz lean diced ham
0.5 cup diced Yukon gold potato
0.25 cup diced yellow onion
0.25 cup diced celery
1.5 cup chicken bone broth
0.25 cup non-fat Greek yogurt
0.5 tsp olive oil
0.25 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp fresh chives
PREPARATION
In a medium pot, cook the bacon over medium heat until crispy, then remove and crumble.
Add the olive oil to the same pot and sauté the onion and celery until softened and fragrant.
Stir in the diced ham and smoked paprika, cooking for 2 minutes to develop flavor.
Add the diced potatoes and bone broth, bringing the mixture to a gentle boil.
Reduce heat and simmer for 12-15 minutes until the potatoes are fork-tender.
Remove from heat and stir in the Greek yogurt until the soup is velvety and thick.
Season with sea salt and black pepper, then top with the crumbled bacon and fresh chives.