Spicy Poblano and Potato Chowder
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Yields:
-
7 cups
- Serves:
- 6-8
ingredients
- 1 lb poblano chile
- 5 slices bacon, cut into small pieces
- 2 tablespoons butter
- 2 (20 ounce) packages Simply Potatoes Diced Potatoes with Onion
- 3 tablespoons flour
- 1 garlic clove, minced
- 1 teaspoon cumin
- 1 teaspoon granulated garlic
- 5 cups low sodium chicken broth
- 1⁄4 cup fresh cilantro, chopped
- 1⁄3 cup heavy cream
- salt and pepper
- sour cream (optional)
directions
- Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and small dice poblano chilies.
- In a heavy large pot over medium heat, cook bacon until crisp then remove to a paper towel to drain. To the rendered bacon drippings add butter, Simply Potatoes Diced Potatoes with Onion and flour. Cook for about 2 minutes then add garlic and cumin, granulated garlic and stir for about 30 seconds. Add chilies and stir until combined. Add stock ½ cup at a time and stir after each so there are no lumps. Reduce heat to medium-low; simmer 15 – 20 minutes stirring occasionally until potatoes are tender. Add cilantro and cook another 5 minutes. Remove from heat and stir in 1/3 cup cream. Season to taste with salt and pepper.
- To serve top with crispy bacon and sour cream.
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