Queso Potato Chowder Recipe

Name: Queso Potato Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 jalapeno peppers, fresh cilantro sprigs

Servings: persons

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 jalapeno peppers, fresh cilantro sprigs

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.
4
*Monterey Jack cheese may be substituted.
5
Note: We tested with Simply Potatoes Southwest Style Hash Browns.
6
TRY THESE TWISTS!
7
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.
8
Makes: 12 cups. Hands-on time: 40 min.; Total time: 1 hr., 15 min.
9
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 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.

655

kcal

Calories

Fat

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 14 ingredients. The key ingredients include: 1/4 cup butter, 1 cup finely chopped red bell pepper, 1 cup finely chopped onion, 3 poblano peppers, seeded and finely chopped, and more.

Yes, Queso Potato 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.

Queso Potato Chowder

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