Potato Chowder with Pancetta and Rosemary

Name: Potato Chowder with Pancetta and Rosemary
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 9
Cuisine: Global
Ingredients: 2 liters (1-inch) cubed peeled baking potato (about 3 pounds); 0 teaspoons black pepper; 237 milliliters fat-free half-and-half; 946 milliliters fat-free, less-sodium chicken broth; 1 teaspoon finely chopped fresh rosemary; 2 garlic cloves, minced; 473 milliliters diced leek (about 1 large); 158 milliliters ounces pancetta, diced (about; 0 teaspoons salt

Potato Chowder with Pancettan and Rosemary is a gluten free and whole 30 soup. One serving contains 142 calories, 5g of protein, and 1g of fat. This recipe serves 9. This recipe covers 9% of your daily requirements of vitamins and minerals. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of garlic cloves, rosemary, half-and-half, and a handful of other ingredients are all it takes to make this recipe so flavorful.