Guest guest Posted April 17, 2000 Report Share Posted April 17, 2000 * Exported from MasterCook * Chili-Cheese Chowder Recipe By : Cooking Light, Jan-Feb 2000 Serving Size : 10 Preparation Time :0:00 Categories : Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tablespoon oil 1 cup chopped carrots 1 cup chopped seeded poblano chiles -- (about 3 large) 1 cup chopped onion 2 tablespoons minced seeded jalapeno pepper 1/3 teaspoon ground cumin 3 garlic cloves -- minced 32 ounces vegetable broth 1 1/2 pounds baking potatoes -- peeled and diced 1/2 teaspoon salt 1/3 cup all-purpose flour 2 1/2 cups 1% low-fat milk 3 ounces shredded Monterey jack cheese -- (or with jalapeno) 2 ounces cheddar cheese, lowfat -- shredded 2/3 cup sliced green onions 1. Saute carrot and the next 5 ingredients in oil for 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Add potato and salt, Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is tender. 2. Lightly spoon flour into a dry measuring cup; level with a knife. 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. Ladle into soup bowls; top with green onions. Yield: 10 servings (serving size: 1 cup soup, about 1 tablespoon green onions). KES 04/16/00 - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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