Multi-Potato Poblano Chowder

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.

• Preparation Time: 30 mins
• Cooking Time: 48 mins
• Total Time: 1 hr 18 mins
• Calories: 398 Calories

Ingredients

• ½ cup grated Parmesan cheese
• ¾ cup chopped onion
• 2 cloves garlic, crushed
• 3 ½ cups chicken broth
• ½ cup Chardonnay wine
• 2 red potatoes, chopped
• ½ pound bacon, chopped
• ½ (16 ounce) package frozen diced potatoes
• 5 small yellow potatoes, chopped
• 2 russet potatoes, chopped
• 1 poblano pepper, halved and seeded
• ½ cup Alfredo sauce

Recipe Instructions

Step 1

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Step 2

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.

Step 3

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.

Step 4

Line a baking sheet with aluminum foil. Place poblano pepper cut-side down on top.

Step 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.

Step 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.