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Low-Fat Chile-Cheese Chowder

Prep. Time: 1:00
Serves: 10

2 raw bacon slices
1 cup chopped carrots
1 cup seeded, chopped poblano peppers
2 Tbls. seeded, minced jalapeno peppers
1 cup chopped onion
1/2 tsp. ground cumin
3 cloves garlic - minced
4 cups chicken broth
5 cups peeled, diced potatoes
1/2 tsp. salt
1/3 cup all-purpose flour
2 1/2 cups skim milk
3/4 cup shredded low-fat Monterey jack cheese
1/2 cup shredded  low-fat sharp cheddar cheese
2/3 cup sliced green onions

Ingredients at Firehouse Pantry

-In a Dutch oven, cook bacon until crisp. Reserve 1 Tbls. drippings in pan, remove bacon and set it aside.
-Add carrots, peppers, onion, cumin, and garlic to pan. Sauté until browned.
-Stir in broth and scrape bottom of pan to release browned bits.
-Add potatoes and salt, cover, and simmer for 25 minutes.
-Whisk together flour and milk.
-Add flour mixture to potato mixture while stirring and cook over medium heat until thickened, stirring often (about 10 minutes).
-Remove from heat, stir in cheeses until melted.
-Serve in bowls topped with crumbled bacon and sliced green onions.

Make It A Meal: Serve with Corn Muffins

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