A comforting and hearty chowder featuring potatoes, sweet peppers, and a creamy base, perfect for a cozy meal.
Combine the potatoes, sweet peppers, roasted garlic, and black pepper in a 4-quart Dutch oven.
Cut the potatoes into even-sized pieces to ensure they cook uniformly.
Add the chicken broth to the pot and bring the mixture to a boil.
Use a low-sodium broth to control the saltiness of the dish.
Reduce the heat, cover, and simmer for 20-25 minutes until the potatoes are tender.
Check the potatoes with a fork to ensure they are soft enough to mash.
Mash the potatoes slightly using a potato masher to create a chunky texture.
Leave some potato chunks for a more rustic texture.
Stir in the cooked bacon, 1.5 cups of cheddar cheese, half-and-half, and green onions. Heat through.
Do not boil after adding the half-and-half to prevent curdling.
Ladle the chowder into bowls and top with sour cream and the remaining cheddar cheese.
Serve with a side of crusty bread for a complete meal.
