MULTI-POTATO POBLANO CHOWDER

Multi-Potato Poblano Chowder image

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.

Provided by Potato Goodness

Categories Soups, Stews and Chili Recipes Chowders

Time 1h33m

Yield 6

Number Of Ingredients 12

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 1172.4 mg, Sugar 4.5 g