Ingredients

The following ingredients have 4 Servings
  • 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)
  • 1/2 (20-ounce) package refrigerated Southwestern-style hash brown potatoes
  • 1/4 teaspoon ground cumin
  • 2 (14-ounce) cans chicken broth
  • 1/3 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 cup half-and-half
  • 1 cup freshly shredded asadero cheese, (can substitute Monterey jack)
  • 1 cup shredded sharp cheddar cheese
  • 3 cups broccoli florets

Instruction

  • Melt butter in a Dutch Oven over medium-high heat and saute red pepper, onion, and poblano pepper for 4-5 minutes. Add garlic, hash browns, and cumin and saute 5 minutes, until browned.
  • Gradually stir in broth and scrap up brown pieces from bottom of Dutch Oven using a wooden spoon. Bring to a boil; cover and reduce heat to low. Simmer 20 minutes.
  • In a medium bowl, whisk together flour, milk, and half-and-half. Stir into potato mixture and cook over medium heat while stirring for about 5 minutes (until thickened). Reduce heat to low.
  • Add cheeses and stir until cheese is melted.
  • Rinse broccoli and place still wet florets in a microwave safe bowl. Microwave for 2-3 minutes or until desired tenderness.
  • Serve chowder in bowls with broccoli on top.