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Chile Cheese Chowder

Submitted by: Mary on 12/03/2005
2257 views
2.74 avg rating
192 votes
 
 
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Ingredients

2 Bacon slices
1 lb Chicken, cooked, cubed
1 C Poblano peppers - seeded, chopped
2 T Jalapeno peppers - seeded, minced
1 C Chopped onion
1/2 t Ground cumin
3 Cloves garlic - minced
32 ozs Canned chicken broth, low sodium is okay

2 to 3 t Xanthan gum
1 C Turnips - peeled, diced
1/2 t Salt
2 1/2 C Heavy cream
3/4 C Shredded Monterey jack cheese
1/2 C Shredded sharp cheddar cheese
2/3 C Sliced green onions

Directions

In a dutch oven, cook bacon until crisp. Reserve 1 Tbls. drippings in pan, remove bacon and set it aside.



Add peppers, onion, cumin, and garlic to pan. Saute until browned.



Stir in broth and scrape bottom of pan to release browned bits.



Add turnips and salt, cover, and simmer for 25 minutes until turnips are tender.



Add cream to mixture while stirring and cook over medium heat. Add xanthan gum a little at a time while stirring until thickened, stirring often (about 10 minutes).



Remove from heat, stir in cheeses until melted.



Serve in bowls topped with crumbled bacon and sliced green onions.

Servings

10

Calories

5

Time to prepare

30 minutes

Difficulty

Easy
 

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