1/2 (20 oz) pkg refrigerated southwestern style hash brown potatoes
1/4 tsp ground cumin
2 (14oz) cans low sodium fat free chicken broth
1/3 c all purpose flour
1 1/2 cup milk
1 cup half and half
1 cup (4oz) freshly shredded asadero cheese (montery jack)
1 cup (4oz) freshly shredded sharp cheddar cheese
toppings- tortilla chips, jalapeno
Instructions
Melt butter in a dutch oven over medium-high heat; add bell pepper and next 3 ingredients and saute 4-5 minutes or until tender. Add potatoes and cumin, and saute 5 minutes or until browned and tender. Gradually stir in broth, stirring to loosen particles from bottom of dutch oven. Bring to a boil; cover, reduce heat to low and simmer 25 minutes.
Whisk together flour and next 2 ingredients. Stir into potato mixture, and cook over medium heat, stirring constantly, 5 minutes, or until thickened. Reduce heat to low.
Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated. Serve with desired toppings.
Originally Submitted
7/8/2012
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