Real Recipes From Real Home Cooks ®

queso potato chowder

(2 ratings)
Recipe by
Lynette !
Gulf Breeze, FL

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

(2 ratings)
yield 9 cups
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For queso potato chowder

  • 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
    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.