Cheese Chowder With Bacon And Chili Peppers

Soups & Stews

Recipe courtesy of Fresh Market and Friends Cookbook

Serves 8 to 10

  • 2 bacon slices
  • ​1 cup carrot, chopped
  • ​1 cup poblano chilies, seeded and chopped (red and green bell peppers may be substituted)
  • ​1 cup onion, chopped
  • ​2 tablespoons jalapeno peppers, seeded and minced
  • ​1/2 teaspoon cumin, ground
  • ​3 cloves garlic, minced
  • ​3 1/2 cups (about 2 14 ounce cans) chicken broth
  • ​4 cups potatoes, peeled and diced
  • ​1/2 teaspoon salt
  • ​1/3 cup flour
  • ​2 1/2 cups low-fat milk
  • ​3/4 cups Monterey Jack cheese with jalapeno peppers, shredded
  • ​1/2 cup sharp Cheddar cheese, shredded
  • ​2/3 cup green onions, sliced

Cheese Chowder With Bacon And Chili Pepper

Cheese Chowder With Bacon And Chili Pepper 

Click image to enlarge.



Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon, crumble and set aside. Reserve 1 Tablespoon drippings in pan. Add carrot poblanos, onion, jalapeno peppers, cumin and garlic to drippings in the pan; sauté 10 minutes or until browned. Stir in broth, scraping pan to loosen browned bits. Add potato and salt. Bring to a boil; cover, reduce heat and simmer 25 minutes until potato is tender;

​Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a small bowl, sitrring with a whisk until blended. Add to the pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat. Add cheeses, stirring constantly until cheese melts.

Serve while hot topped with green onions and crumbled baon

Louisiana Recipes Weekly


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