Tasty Tuesday -- Potato Chowder Revisited

Okay, I just wanted to share with you guys really quick a Potato Chowder recipe that my friend Keri sent me. It looks really great and it's also one more potato chowder recipe to throw into your rotation.

Garden Potato Chowder

Serves 8

3 large potatoes
8 T. butter, divided
1 c. coarsely chopped carrots
4 slices bacon (turkey bacon works great & reduces the fat)
6 T. flour
1 c. fat-free half and half
4 c. milk
1 c. frozen peas, unthawed
1 c. shredded cheddar cheese
½ c. fat-free sour cream
3 green onions, diced

Clean potatoes and prick with fork. Microwave until easily pierced, about 9-10 minutes on high. Allow to cool enough to handle, then peel and cube; set aside. Meanwhile, melt 2 T. butter in large stockpot and cook carrots over medium-high heat until tender, about 5 minutes. Remove carrots from pot and set aside. In same pot, cook bacon until crisp. Drain bacon on paper towels and set aside. Drain most of bacon fat from pan, leaving only the solid particles. Add remaining 6 T. butter and melt. Add flour and whisk to combine. Cook over medium heat until golden and bubbly, about 2 minutes. Add half-and-half, stirring constantly with a whisk. Add milk, stirring constantly. Add diced potatoes, carrots and frozen peas and cook another 15-20 minutes until thickened, stirring frequently to prevent scorching. Add cheddar cheese and sour cream and stir and cook until melted and well incorporated. Ladle into serving bowls and top with crumbled bacon and green onion. Serve immediately. (Also great as a leftover!)