Chili Cheese Chowder

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Difficulty: easy

Ingredients

2 slices of bacon
1 cup carrots- chopped
3 large seeded poblano chiles
1 cup onion - chopped
2 tbls minced , seeded jalapeno pepper
1/2 tsp cumin
3 garlic cloves, minced
2 cans ff chicken broth
5 cups diced and peeled potatoes
1/2 tsp salt
1/3 cup flour
2 1/2 cups 1% milk
3/4 cup monterey jack cheese
1/2 cup rf cheddar cheese
2/3 cup green onions- sliced

Directions

Cook bacon in dutch oven until crisp.
Remove bacon from pan and reserve 1 tbl of drippings in pan.
Crumble bacon and set aside.
Add carrots and next 5 ingredients to pan saute 10 minutes or until browned.
Stir in broth.
Add potatoes and salt bring to a boil, cover and reduce heat to a simmer.
Simmer 25 minutes or until potatoes are tender.
Spoon flour into measuring cup and level with knife.
Combine flour and milk in a small bowl, stirring with a whisk.
Add to pan.
Cook over med heat 12 minutes or until thick.
Remove from heat and stir in cheese.
Top with bacon and green onions