Multi-Potato Poblano Chowder
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.
- 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
- 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. 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. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- 4. Line a baking sheet with aluminum foil. Place poblano pepper cut-side down on top.
- 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. 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.
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