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    Chile-Cheese Chowder


    Source of Recipe


    "Cooking Light", Jan-Feb 2000

    List of Ingredients




    2 slices bacon
    1 cup chopped carrot
    1 cup chopped seeded poblano chilies (about 3 large)
    1 cup chopped onion
    2 tablespoons minced seeded jalapeno peppers
    1/2 teaspoon ground cumin
    3 cloves garlic, minced
    2 (16 ounce) cans fat-free, less-sodium chicken broth
    5 cups diced peeled baking potatoes (about 1 1/2 pounds)
    1/2 teaspoon salt
    1/3 cup all-purpose flour
    2 1/2 cups 1% low-fat milk
    3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
    1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
    2/3 cup sliced green onions

    Recipe



    Cook the bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.

    Add carrot and the next 5 ingredients (carrot through garlic) to the drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add potato and salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is tender.

    Lightly spoon flour into a dry measure; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat. Add cheeses, stirring until cheese melts. Ladle into soup bowls; top with green onion and crumbled bacon.

 

 

 


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