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Cheesy Garlic Chili & Potato Chowder
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3 poblano peppers | |
1 lg | yellow onion diced |
1 | green bell pepper diced |
3 | potatoes cubed |
2 stalks | celery diced |
3 slices | bacon |
2 tsp | minced garlic |
1 qt. | chicken broth |
2 tsp. | salt |
2 c. | Milk |
1/4 c. | Flour |
1/2 c. | Mexican cheese blend cheese |
Thinly sliced green onions |
Fire roasted peppers, placing poblano peppers under broiler on lined baking sheet until charred. Remove from heat and place in ziplock Baggie. Let sit 20 minutes then remove charred skin with back of knife & chop peppers. While cooling, fry bacon until crispy and tnder. Drain. Keep grease in LAN. Add onion, bell pepper, garlic and celery to grease. Sauté for 6 minutes over medium heat. Until tender. Add cubed potatoes, poblano peppers, toss until well covered. Pour chicken broth in and add salt. Bring to boil, reduce heat and simmer 35 minutes until potatoes are tender. Add milk. Sprinkle in flour, whisk together so no flour clumps, bring to back to simmer, simmer another 10 minutes. Turn off heat completely. Add cheese to pot. Stir well until melted. Serve with crumbled bacon, green onions and additional cheese
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