Chile-Cheese Chowder
Cook about 1 hour, as instructed
| ~2 | slices bacon |
| 250 ml | carrots, chopped |
| 250 ml | poblano chiles, seeded and chopped |
| 250 ml | onion, chopped |
| 30 ml | jalapeño peppers, seeded and minced |
| 2 ml | cumin, ground |
| 3 | garlic cloves, minced |
| 2 cans | chicken broth |
| 1250 ml | baking potatoes, peeled and diced |
| 2 ml | salt |
| 80 ml | flour |
| 625 ml | milk |
| 190 ml | Monterey Jack Cheese with jalapeño peppers, shredded |
| 125 ml | cheddar cheese, shredded |
| ~125 ml | green onion, sliced |
Cook the bacon in a Dutch oven until crisp. Remove bacon, crumble, and set aside. Reserve the bacon drippings in the pan.
Add carrots, poblanos, onion, jalapeno, cumin, and garlic to the pan, and sauté 10 minutes (until browned). Stir in broth, potato, and salt. Bring to a boil, cover, reduse heat, and simmer 25 minutes (until potato is tender).
Combine flour and milk in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat, add cheeses, stirring until cheeses melt.
Serve soup topped with bacon and green onion.
Another one of those, this serves about 10 people recipes, so I usually make this on the weekend, and freeze individual serving sized portions to have whenever I want. Mmmmmmmmm.