Chile-Cheese Chowder

Name: Chile-Cheese Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 2 slices bacon slices; 680 grams cups diced peeled baking potato; 237 milliliters chopped carrot; 907 grams fat-free, less-sodium chicken broth; 79 milliliters all-purpose flour; 3 garlic cloves, minced; 158 milliliters sliced green onions; 1 teaspoons ground cumin; 2 Tbsps minced seeded jalapeño peppers; 591 milliliters 1% low-fat milk; 85 grams 3/4 cup shredded Monterey Jack cheese with jalapeño peppers; 237 milliliters chopped onion; 237 milliliters chopped seeded poblano chiles (about 3 large); 1 teaspoons salt; 57 grams 1/2 cup shredded reduced-fat sharp cheddar cheese

Chile-Cheese Chowder requires around 45 minutes from start to finish. This recipe makes 10 servings with 194 calories, 9g of protein, and 8g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of onion, poblano chiles, garlic cloves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It works well as a soup.

Instructions

Cook the bacon in a Dutch oven over medium-high heat until crisp.

Ingredients you will need

Bacon

Equipment you will use

Dutch Oven

Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Add carrot and the next 5 ingredients (carrot through garlic) to the drippings in pan; saut 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits.

Ingredients you will need

Carrot

Garlic

Broth

Equipment you will use

Frying Pan

Add potato and salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is tender.

Ingredients you will need

Potato

Salt

Lightly spoon flour into a dry measuring cup; level with a knife.

Ingredients you will need

All Purpose Flour

Equipment you will use

Measuring Cup

Knife

Combine flour and milk in a small bowl, stirring with a whisk.

Ingredients you will need

All Purpose Flour

Milk

Equipment you will use

Whisk

Bowl

Add to pan. Cook over medium heat until thick (about 12 minutes), stirring frequently.

Equipment you will use

Frying Pan

Remove from heat.

Add cheeses, stirring until cheeses melt. Ladle into soup bowls; top with green onions and crumbled bacon.

Ingredients you will need

Real Bacon Pieces

Green Onions

Soup

Equipment you will use

Bowl

Ladle

Note: This soup will freeze well for up to two months.

Ingredients you will need

Soup

Pour into an airtight container, leaving enough room for expansion (usually an inch or two at the top). To reheat, thaw completely in the refrigerator; then place contents in a saucepan over low heat, adding some liquid if necessary.

Equipment you will use

Sauce Pan

Equipment

Ingredients

Servings:

2slices

bacon slices 680grams

cups diced peeled baking potato 237milliliters

chopped carrot 907grams

fat-free, less-sodium chicken broth 79milliliters

all-purpose flour 3

garlic cloves, minced 158milliliters

sliced green onions 1teaspoons

ground cumin 2Tbsps

minced seeded jalapeño peppers 591milliliters

1% low-fat milk 85grams

3/4 cup shredded Monterey Jack cheese with jalapeño peppers 237milliliters

chopped onion 237milliliters

chopped seeded poblano chiles (about 3 large)1teaspoons

salt 57grams

1/2 cup shredded reduced-fat sharp cheddar cheese

Recommended wine: Cava, Grenache, Shiraz

Chili on the menu? Try pairing with Cava, Grenache, and Shiraz. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Poema Cava Brut. It has 4.2 out of 5 stars and a bottle costs about 12 dollars.