Chile−Cheese Chowder
A Carolina mountain recipe for Chile−Cheese Chowder.
MexicanChickenEasy25 minBy Northstar
Ingredients
Servings
4
- 2 bacon slices
- 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 oz.) 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
Instructions
- 1
In a dutch oven, cook bacon until crisp. Reserve 1 tablespoon drippings in pan, remove bacon and set it aside.
- 2
To the pan add carrots, chiles, onion, jalapeno, cumin, and garlic. Saute until browned.
- 3
Stir in broth and scrape bottom of pan to release browned bits. Add potatoes and salt, cover, and simmer for 25 minutes.
- 4
Whisk together flour and milk, add to potato mixture while stirring and cook over medium heat until thickened stirring often (about 10 minutes).
- 5
Remove from heat, stir in cheeses until melted.
- 6
Serve in bowls topped with crumbled bacon and sliced green onions.
Tags
mexicancarolinas-cooking