Queso-Broccoli Potato Chowder
Queso-Broccoli Potato Chowder might be just the main course you are searching for. This recipe makes 40 servings with 266 calories, 20g of protein, and 18g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. If you have poblano peppers, freshly asadero cheese, sautéed ham, and a few other ingredients on hand, you can make it. To use up the ham you could follow this main course with the Apple Graham Dessert as a dessert.
Instructions
Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and saut 4 to 5 minutes or until tender.
Add potatoes and cumin, and saut 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 and next 2 ingredients. 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.
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.