Multi-Potato Poblano Chowder

Multi-Potato Poblano Chowder

by Belen Montero 1 year ago
0 (0)
48 minutes
397.8 kcal
51.3 g carbs
Description

A zesty chowder made with a good sampling of potatoes! This recipe was part of a contest for Potatoes USA developed and cooked by Beth Baker, Angie Fuller, and Sarah Stone.

Ingredients
  • ½ pound bacon, chopped
  • ¾ cup chopped onion
  • 2 red potatoes, chopped
  • ½ (16 ounce) package frozen diced potatoes
  • 3 ½ cups chicken broth
  • 5 small yellow potatoes, chopped
  • 2 russet potatoes, chopped
  • 1 poblano pepper, halved and seeded
  • ½ cup Alfredo sauce
  • ½ cup Chardonnay wine
  • ½ cup grated Parmesan cheese
  • 2 cloves garlic, crushed
Directions
  1. 1. Cook and stir bacon and onion in a large pot until tender, about 5 minutes. Add red potatoes; cook and stir until crispy, 6 to 8 minutes. Stir in diced potatoes and cook until golden brown, 3 to 5 minutes.
  2. 2. Bring chicken broth to a boil in a saucepan. Add yellow potatoes and russet potatoes; cook until tender, about 10 minutes. Stir into the bacon mixture.
  3. 3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. 4. Line a baking sheet with aluminum foil. Place poblano pepper cut-side down on top.
  5. 5. Cook under the preheated broiler until skin has blackened and blistered, 5 to 8 minutes. Place into a bowl and tightly seal with plastic wrap. Let cool, about 15 minutes. Peel off skin and chop flesh.
  6. 6. Combine chopped pepper, Alfredo sauce, Chardonnay, Parmesan cheese, and garlic in a saucepan over medium heat. Cook and stir until simmering, about 4 minutes. Pour over bacon and potato mixture. Simmer until flavors combine, about 10 minutes.
Nutrition Facts
serving: 6 servings
calories: 397.8 kcal
carbohydrates: 51.3 g
protein: 14.6 g
saturated fat: 5.3 g
cholesterol: 30.7 mg
sodium: 1172.4 mg
fiber: 6.3 g
sugar: 4.5 g