Queso Potato Chowder
The hash browns in this recipe add a fun twist to baked potato soup.
Ingredients
- ¼ 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
- ½ 20 oz. pkg. hash brown potatoes
- ¼ teaspoon ground cumin
- 2 14 oz. cans chicken broth
- ⅓ cup all-purpose flour
- 1 ½ cups milk
- 1 cup half-and-half
- 1 cup freshly shredded Monterey Jack cheese
- 1 cup freshly shredded sharp Cheddar cheese
Instructions
- Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4-5 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, milk, and half-and-half.
- 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.
Notes
Recipe from Southern Living Magazine