Queso Potato Chowder
"This deeply textured soup showcases one of my favorite ingredients- Poblano peppers! Even better the next day.If desired, add lightly cooked broccoli florets. From Southern Living Magazine."
Original is 7 servings
Ingredients
Nutritional
- Serving Size: 1 (382.4 g)
- Calories 859.9
- Total Fat - 53.2 g
- Saturated Fat - 21.9 g
- Cholesterol - 78.2 mg
- Sodium - 1061 mg
- Total Carbohydrate - 73.7 g
- Dietary Fiber - 6.9 g
- Sugars - 5 g
- Protein - 22.5 g
- Calcium - 488.6 mg
- Iron - 4.4 mg
- Vitamin C - 98.6 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and saute 4 to 5 minutes or until tender. Add potatos and cumin, saute 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover; reduce heat to low, and simmer 25 minutes.
Step 2
Whisk together flour, milk, and half and half. Stir into potao mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
Step 3
Add cheeses, and cook, stirring constantly, until melted and heated through. Serve with desired toppings.
Tips
No special items needed.
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