Queso Potato Chowder

Southern Living October 2011
Queso Potato Chowder
Queso Potato Chowder

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

9

servings

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

  • 1/4

    teaspoon 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 tortilla chips, coarsely chopped deli-fried chicken tenders, finely chopped red onion, sliced jalapeño peppers, fresh cilantro sprigs

Directions

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. 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. *Monterey Jack cheese may be substituted. Note: We tested with Simply Potatoes Southwest Style Hash Browns. 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 sautéed chopped ham. Makes: 12 cups. Hands-on time: 40 min.; Total time: 1 hr., 15 min. Corn-and-Zucchini Queso Chowder: Omit hash 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. Makes: 11 cups. Hands-on time: 40 min.; Total time: 1 hr. Southern Living

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