multi-potato poblano chowder

multi-potato poblano chowder
  • 1/2 pound bacon, chopped
  • 3/4 cup chopped onion
  • 2 red potatoes, chopped
  • 1/2 (16 ounce) package frozen diced potatoes
  • 3 1/2 cups chicken broth
  • 5 small yellow potatoes, chopped
  • 2 russet potatoes, chopped
  • 1 poblano pepper, halved and seeded
  • 1/2 cup Alfredo sauce
  • 1/2 cup Chardonnay wine
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, crushed


  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.

07/20/2019
multi-potato poblano chowder, recipe PT15M PT1H 5 455 calories

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