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Chile-Cheese Chowder

Serves : 10
Prep. Time : 1:00

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

-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. Saute 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.

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