Puppy Linux Blog

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-oz.) package refrigerated Southwestern-style hash brown potatoes

1/4 teaspoon ground cumin

2 (14-oz.) cans low-sodium fat-free chicken broth

1/3 cup all-purpose flour

1 1/2 cups milk

1 cup half-and-half

1 cup (4 oz.) freshly shredded asadero cheese*

1 cup (4 oz.) freshly shredded sharp Cheddar cheese

1 (12-oz.) package fresh broccoli florets

Sautéed chopped ham

1. Melt butter in a Dutch oven over medium-high heat; add bell pepper and next 3 ingredients, and sauté 4 to 5 minutes or until tender. 

Add potatoes and cumin, and sauté 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.

2. 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.

3. Add cheeses, and cook, stirring constantly, until cheeses melt and mixture is thoroughly heated.

4. Place broccoli in a 1-qt. microwave-safe glass bowl. 

Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. 

Microwave at HIGH 3 to 4 1/2 minutes or until broccoli is crisp-tender, stirring after 2 minutes. 

Drain and pat dry. Stir hot broccoli into chowder. 

Top each serving with sauteed chopped ham.

*Monterey Jack cheese may be substituted.