Spicy Poblano and Potato Chowder |
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Prep Time: 35 Minutes Cook Time: 35 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ready, Set, Cook! Special Edition Contest Entry: Most of the time, Poblano peppers are mild but occasionally they can be a little spicy, so if you find your soup to peppery, just add a little more cream. 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:
1. 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.
2. 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 1/2 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.
3. To serve top with crispy bacon and sour cream.
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