Queso Broccoli Potato Chowder
The ultimate comfort food is here! Queso Broccoli Potato Chowder combines rich, creamy textures with vibrant broccoli, making it an easy weeknight dinner the whole family will love. Indulge in its cheesy goodness, and make it tonight for a heartwarming experience!
Equipment
- Whisk
- Oven
- Large Pot
- Saucepan
- Chef's Knife
- Mixing Bowl
- Wooden Spoon
Ingredients
- 1/4 cup Butter
- 1 cup Finely chopped red bell pepper
- 1 cup Finely chopped onion
- 3 pieces Poblano peppers, seeded and finely chopped
- 2 cloves Garlic, minced
- 1/2 package Refrigerated Southwestern-style hash brown potatoes
- 1/4 teaspoon Ground cumin
- 2 cans Chicken broth
- 1/3 cup All-purpose flour
- 1 1/2 cups Milk
- 1 cup Half-and-half
- 1 cup Freshly shredded asadero cheese can substitute Monterey jack
- 1 cup Shredded sharp cheddar cheese
- 3 cups Broccoli florets
Instructions
- Start by melting butter in a Dutch Oven over medium-high heat. Once melted, add in the finely chopped red bell pepper, onion, and poblano peppers. Sauté these for about 4 to 5 minutes until they are tender and the aroma fills your kitchen. The colors will brighten as they cook, creating a beautiful base for your chowder.
- Add the minced garlic to the pot, along with the hash brown potatoes and ground cumin. Continue to sauté for another 5 minutes, allowing the potatoes to get a slight golden color. The mixture should begin to smell incredibly fragrant and inviting.
- Gradually pour in the chicken broth, using a wooden spoon to scrape up any brown bits from the bottom of the Dutch Oven. These bits are packed with flavor and will enhance your soup. Bring everything to a boil, then cover the pot and reduce the heat to low. Let it simmer for about 20 minutes, allowing the flavors to meld beautifully.
- While the chowder is simmering, take a medium-sized bowl and whisk together the flour, milk, and half-and-half. This mixture will help thicken your chowder, giving it that creamy consistency we all love. Set it aside for now.
- After the chowder has simmered for 20 minutes, stir in the flour mixture. Cook over medium heat while stirring continuously for about 5 minutes, or until the chowder thickens. Reduce the heat to low once you achieve your desired thickness.
- Now it’s time to add the cheesy goodness! Stir in the asadero cheese and sharp cheddar cheese, mixing until they melt completely into the chowder. The sight of cheese melting into the soup is simply irresistible!
- Don't forget about the broccoli florets. Rinse them and place the wet florets in a microwave-safe bowl. Microwave them for about 2 to 3 minutes until they reach your desired tenderness. This quick step will preserve their vibrant green color and crunch.
- To serve, ladle the chowder into bowls and top each serving with the tender broccoli. The combination of the rich chowder and the fresh broccoli creates the perfect balance!
- Enjoy your Queso Broccoli Potato Chowder warm, and don’t be surprised if you find yourself going back for seconds!
Notes
- Tip 1: To store leftovers, let the chowder cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
- Tip 2: If you want to save some for later, freeze the chowder in individual portions. Make sure to leave some space in the container for expansion.
- Tip 3: For a complete meal, consider serving your chowder with a side of crusty bread or a fresh garden salad.
- Tip 4: If you enjoy a kick of heat, add some diced jalapeños or a dash of hot sauce to your chowder before serving.
- Tip 5: Feel free to add additional vegetables like corn or carrots for extra texture and flavor.