Queso Potato Chowder Recipe

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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.

☆☆☆☆☆ 0 votes
9 cups
20 Min
50 Min
Stove Top


1/4 c
1 c
red bell pepper, finely chopped
1 c
onion, finely chopped
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


1Melt 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.
2Gradually 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.
3Whisk 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.
4Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.

About this Recipe

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