Queso Potato Chowder Recipe

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Ingredients

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Nutrition

1281

Calories

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Ingredients:

Serving

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

Directions:

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.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1281.46 Kcal (5365 kJ)
Calories from fat	795.18 Kcal
		% Daily Value*
Total Fat	88.35g	136%
Cholesterol	263.13mg	88%
Sodium	613.4mg	26%
Potassium	1445.29mg	31%
Total Carbs	88.03g	29%
Sugars	32.79g	131%
Dietary Fiber	6.98g	28%
Protein	35.52g	71%
Vitamin C	204.8mg	341%
Vitamin A	5.6mg	186%
Iron	81.6mg	453%
Calcium	1079.1mg	108%

Amount Per 100 g
Calories	104.69 Kcal (438 kJ)
Calories from fat	64.96 Kcal
		% Daily Value*
Total Fat	7.22g	136%
Cholesterol	21.5mg	88%
Sodium	50.11mg	26%
Potassium	118.08mg	31%
Total Carbs	7.19g	29%
Sugars	2.68g	131%
Dietary Fiber	0.57g	28%
Protein	2.9g	71%
Vitamin C	16.7mg	341%
Vitamin A	0.5mg	186%
Iron	6.7mg	453%
Calcium	88.2mg	108%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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