I love it when I try a new recipe and it tastes as good as it looks, or better! This creamy potato soup is one of those recipes. I saw a recipe in the current issue of Southern Living Magazine and decided to adapt it a bit to fit what I had in the house. It was very good!
Queso Potato Chowder
2 red bell peppers, chopped
1/4 cup butter
1 can chopped green chiles, drained
1 32 oz. bag frozen hash browns
1/4 tsp. cumin
28 oz. chicken broth
1/3 cup flour
1 1/2 cups milk (I used 2%)
1 cup half and half
1 cup (or a little more) shredded monterey jack cheese
1 cup (or a little more) shredded cheddar cheese
Garnish-extra shredded cheddar, crushed tortilla chips
In a large pan, saute the peppers in the butter until tender. Add the frozen potatoes and cumin and stir until the potato chunks are broken up and the potatoes start to brown a little bit. Add the chicken broth, bring to a boil then reduce heat, cover and simmer for 25 minutes.
Whisk the flour with the milk and cream, pour into potato/broth mixture and stir until thickened over medium heat (about 3 minutes). Reduce heat to very low. Add the cheese and stir until melted. Stir in the green chiles. Serve sprinkled with addtional shredded cheese and tortilla chips. So, it isn't lo-cal, but it is certainly delicious! Enjoy!
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