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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