Queso Potato Chowder

By shelle

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) package refrigerated Southwestern-style hash brown potatoes - tested with Simply Potatoes Southwest Style Hash Browns
• 1/4 tsp ground cumin
• 2 (14 OZ) cans low-sodium fat free chicken broth
• 1/3 cup all purpose flour
• 1 1/2 cvups milk
• 1 cup half and half
• 1 cup (4 oz) freshly shredded asadero cheese - Monterey Jack cheese may be substituted.
• Toppings: fried corn tortilla chips, coarsely chopped deli fried chicken tenders, fresh cilantro sprigs

Details

Servings 9

Preparation

Step 1

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 potatoes and cumin, and 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.

2. 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.

3. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

Try these twists
Queso-Broccoli Potato Chowder:

Prepare recipe as directed. Place 1 (12 oz) package fresh broccoli florets in a 1 qt microwave safe glass bowl. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave at HIGH 3 to 4 1/2 minutes or until broccoli is crisp-tender, stirring after 2 minutes. Drain and pat dry. Stir hot broccoli into chowder. Top each serving with sauteed chopped ham.

Corn and Zucchini Queso chowder

Omit has browns. Prepare recipe as directed in Step 1, adding 2 cups frozen whole kernel corn, thawed, and 2 cups chopped zucchini with cumin and decreasing simmering time to 15 minutes. Proceed as directed, stirring in 1/2 tsp kosher salt with cheese in Step 3. Top each serving with chopped cooked bacon, shredded cheddar cheese and diced red onion.