Ingredients
- 3 poblano peppers
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 3 russet potatoes, peeled and chopped
- 2 stalks of celery, diced
- 4 slices of bacon
- 2 tsp garlic, minced
- 1 quart chicken or vegetable stock
- 2 tsp salt
- 2 cups milk (or 1 cup milk and 1 cup half and half)
- 1/4 cup flour
- 1/2 cup shredded Mexican blend cheese
Recipe Description
Hearty and comforting… this cheesy poblano potato chowder really hits the spot! Savory and complex, it’s bound to be your new favorite. Soup is the quintessential Fall food, and this chowder is no exception. So rich, so hearty, so creamy, and so easy to make… it’s everything you want a great soup to be!
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