Corn-and-Zucchini Queso Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/4 cup butter |
1 cup finely chopped red bell pepper |
1 cup finely chopped onion |
3 poblano peppers, seeded and finely chopped |
2 garlic cloves, minced |
2 cups frozen whole kernel corn, thawed |
2 cups chopped zucchini |
1/4 teaspoon ground cumin |
2 (14-oz.) cans low-sodium fat-free chicken broth |
1/3 cup all-purpose flour |
1 1/2 cups milk |
1 cup half-and-half |
1 cup (4 oz.) freshly shredded asadero cheese |
1 cup (4 oz.) freshly shredded sharp cheddar cheese |
1/2 teaspoon kosher salt |
toppings: chopped cooked bacon, shredded cheddar cheese, diced red onion |
Directions:
1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. Add corn, zucchini, and cumin, and sauté 5 minutes or until tender. Gradually stir in broth, stirring to loosen particles from bottom of Dutch oven. Bring to a boil; cover, reduce heat to low, and simmer 15 minutes.
2. Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes or until thickened. Reduce heat to low.
3. Add asadero cheese, 1 cup shredded Cheddar cheese, and salt, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.
4. *Monterey Jack cheese may be substituted.
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