Chile-Cheese Chowder Recipe

Name: Chile-Cheese Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 bacon slices; 1 cup chopped carrot; 1 cup chopped seeded poblano chiles (about 3 large); 1 cup chopped onion; 2 tablespoons minced seeded jalapeno peppers; 1/2 teaspoon ground cumin; 3 garlic cloves, minced; 2 (16-ounce) cans fat-free, less-sodium chicken broth; 5 cups diced peeled baking potato (1 1/2 pounds); 1/2 teaspoon salt; 1/3 cup all-purpose flour; 2 1/2 cups 1% low-fat milk; 3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers; 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese; 2/3 cup sliced green onions

Servings: persons

2 bacon slices
1 cup chopped carrot
1 cup chopped seeded poblano chiles (about 3 large)
1 cup chopped onion
2 tablespoons minced seeded jalapeno peppers
1/2 teaspoon ground cumin
3 garlic cloves, minced
2 (16-ounce) cans fat-free, less-sodium chicken broth
5 cups diced peeled baking potato (1 1/2 pounds)
1/2 teaspoon salt
1/3 cup all-purpose flour
2 1/2 cups 1% low-fat milk
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeno peppers
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
2/3 cup sliced green onions

1
Cook the bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
2
Add carrot and the next 5 ingredients (carrot through garlic) to the drippings in pan; saute 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add potato and salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is tender.
3
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat. Add cheeses, stirring until cheeses melt. Ladle into soup bowls; top with green onions and crumbled bacon.
4
Note: This soup will freeze well for up to two months. Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.

1037

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 bacon slices, 1 cup chopped carrot, 1 cup chopped seeded poblano chiles (about 3 large), 1 cup chopped onion, and more.

Yes, Chile-Cheese Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chile-Cheese Chowder

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