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 tbsp minced, seeded jalapeno peppers
- 0.5 tsp ground cumin
- 3 clove garlic, minced
- 2 cans fat−free chicken broth, 16 oz.
- 5 cup diced, peeled, baking potato
- 0.5 tsp salt
- 1/3 cup flour
- 2 0.5 cup 1% milk
- 0.8 cup shredded Monterey Jack cheese
- 0.5 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. To the pan add carrots, chiles, onion, jalapeno, cumin, and garlic. Saute until browned. Stir in broth and scrape bottom of pan to release browned bits. Add potatoes and salt, cover, and simmer for 25 minutes. Whisk together flour and milk, add to potato mixture while stirring and cook over medium heat until thickened stirring often (about 10 minutes). Remove from heat, stir in cheeses until melted. Serve in bowls topped with crumbled bacon and sliced green onions. Chile−Cheese Chowder 14
Tags
carolinas-cooking