Queso Potato Chowder

Lynette !


Hearty soup that is pretty quick and easy to put together. I'm a big fan of poblano peppers....love them in this soup.


★★★★★ 2 votes

9 cups
20 Min
50 Min
Stove Top


  • 1/4 c
  • 1 c
    red bell pepper, finely chopped
  • 1 c
    onion, finely chopped
  • 3
    poblano peppers, seeded and finely chopped
  • 2 clove
    garlic, minced
  • 20 oz
    refrigerated southwestern-style hash brown potatoes
  • 1/4 tsp
    ground cumin
  • 2 can(s)
    low-sodium chicken broth (14 oz cans)
  • 1/3 c
    all=purpose flour
  • 1 1/2 c
  • 1 c
    half and half
  • 1 c
    asadero or monterrey jack cheese, shredded (4 ounces)
  • 1 c
    sharp cheddar cheese, shredded (4 ounces)
  • ·
    toppings: tortilla chips, chicken, red onion, jalapeno peppers, cilantro sprigs

How to Make Queso Potato Chowder


  1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and the next 3 ingredients, and saute 4 to 5 minutes or until tender. Add potatoes and cumin, and saute 5 minutes or until browned and tender.
  2. Gradually stir in broth; stirring to loosen particles from the bottom of Dutch oven. Bring to a boil; cover; reduce heat to low, and simmer 25 minutes.
  3. Whisk together flour and the next 2 ingredients. Stir into the potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
  4. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

Printable Recipe Card

About Queso Potato Chowder

Course/Dish: Vegetable Soup
Main Ingredient: Potatoes
Regional Style: Southwestern
Other Tags: Quick & Easy For Kids

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