Chili Cheese Chowder
Source of Recipe
unknown
List of Ingredients
2 slices of bacon
1 cup chopped carrot
1 cup chopped, seeded, poblano chiles
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 chicken broth
5 cups diced, peeled, baking potato
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups 1% milk
3/4 cup shredded Monterey Jack cheese
1/2 cup shredded reduced fat sharp cheddar cheese
2/3 cup sliced green onions
Recipe
In a dutch oven, cook bacon until crisp. Reserve 1
tablespoon drippings in pan, remove bacon and set
aside. To the pan add carrots, chiles, onion,
jalapeno, cumin and garlic. Saute until browned. Stir
in broth and scrape the bottom to release the browned
bits. Add potatoes and salt, cover, and simmer for 25
minutes. Whisk together flour and milk, add 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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