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Chili-Cheese Chowder

Cooking Light-Jan/Feb/00





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
  






Instructions



1. Cook the bacon in a Dutch oven over medium-high heat until crips. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
   
   
2. 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.
   
   
3. Lightly spoon flour into a dry measure; leavel 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.
   
   
4. Serving size: 1 cup soup, about 1 tablespoon green onions, and about 1 teaspoon bacon.
   
   
5. 198 cal., 6.7 g. fat, 9.7 g. pro., 25.1 g. carb., 18 mg. chol., 442 mg. sod.
   
6. Serves 10