Categories: Soups- Stews- Chowders- Chili
Ingredients
- 1/4 cup butter
- 1 cup finely chopped red bell pepper
- 1 cup finely chopped onion
- 3 poblano peppers, seeded and finely chopped
- 2 garlic cloves, minced
- 1/2 (20 oz.) pkg. refrigerated Southwestern-style hash brown potatoes
- 1/4 tsp. ground cumin
- 2 (14 oz.) cans low-sodium fat-free chicken broth
- 1/3 cup all-purpose flour
- 1 1/2 cup milk
- 1 cup half-and-half
- 1 cup (4 oz.) freshly shredded asadero cheese*
- 1 cup (4 oz.) freshly shredded sharp Cheddar cheese
- Toppings: fried corn tortilla chips, coarsely chopped deli-fried chicken tenders, finely chopped red onion sliced jalapeno peppers, fresh cilantro sprigs
Directions
- Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin, and sauté 5 minutes or until browned and tender. Gradually
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stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.
- Whisk together four and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
- Add cheeses, and cook, stirring constantly, until cheese melt and mixture is thoroughly heated. Serve with desired toppings.
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- Monterey Jack cheese may be substituted.
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makes 9 cups
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Variations:
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Queso- Broccoli Potato Chowder:
- Prepare recipe as directed. Place 1 (12 oz.) pkg. fresh broccoli florets in a 1- quart microwave-safe glass bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at high 3 to 4 1/2 minutes or until broccoli is crisp-tender, stirring after 2 minutes. Drain and pat dry. Stir
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hot broccoli into chowder. Top each serving with sautéed chopped ham.
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Corn-and-Zucchini Queso Chowder:
- Omit has browns. Prepare recipe as directed, adding 2 cups frozen whole kernel corn, thawed and 2 cups chopped zucchini with cumin, and decreasing simmering time to 15 minutes. Proceed as directed, stirring in 1/2
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kosher salt with cheese inn step 3. Top each serving with chopped cooked bacon, shredded Cheddar cheese, and diced red onion.