Multi-Potato Poblano Chowder recipe

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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

Nutrition Info

397.8 calories
carbohydrate: 51.3 g
cholesterol: 30.7 mg
fat: 13.9 g
fiber: 6.3 g
protein: 14.6 g
saturatedFat: 5.3 g
servingSize: -
sodium: 1172.4 mg
sugar: 4.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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