Queso-Broccoli Potato Chowder

Queso-Broccoli Potato Chowder Recipe
Photo: Iain Bagwell; Styling: Jan Gautro

Yield:

Makes 12 cups
Total time: 1 Hour, 15 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 15 Minutes

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
1 (12-oz.) package fresh broccoli florets
Sautéed chopped ham

Preparation

1. 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.

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.

4. Place broccoli 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.

*Monterey Jack cheese may be substituted.

Note: We tested with Simply Potatoes Southwest Style Hash Browns.

October 2011
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