Name: Multi-Potato Poblano Chowder recipe
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

All Recipes Soups, Stews and Chili Recipes Chowders

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

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.
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.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Line a baking sheet with aluminum foil. Place poblano pepper cut-side down on top.
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.
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.

Alternatives to this recipe

Multi-Potato Poblano Chowder