Queso Potato Chowder

By june

Ingredients

• 1/4 cup butter
• 1 cup finely chopped red bell pepper
• 1 cup finely chopped onion
• 3 poblano peppers, seeded and finely chopped
• 2 garlic cloves, minced
• 1/2 (20-oz) pkg refrigerated Southwestern-style hash brown potatoes
• 1/4 tsp ground cumin
• 2 (14-oz) cans low-sodium fat-free chicken broth
• 1/3 cup all-purpose flour
• 1 1/2 cups milk
• 1 cup half-and-half
• 1 cup (4 oz) freshly shredded asadero cheese*
• 1 cup (4-oz) freshly shredded sharp Cheddar cheese
• Toppings: fried corn chips, coarsely chopped deli-fried chicken tenders, finely chopped red onion, sliced jalapeño peppers, fresh cilantro sprigs

Preparation

Step 1

Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add potatoes and cumin and sauté 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.
Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

*Monterey Jack cheese may be substituted.