Queso-Broccoli Potato Chowder

Ingredients

• 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

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Add cheeses and stir until cheese is melted.

5. 5

   Rinse broccoli and place still wet florets in a microwave safe bowl. Microwave for 2-3 minutes or until desired tenderness.

6. 6

   Serve chowder in bowls with broccoli on top.

Notes