- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 374.5
- Total Fat: 8.5 g
- Cholesterol: 23.4 mg
- Sodium: 840.1 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 5.4 g
- Protein: 21.4 g
Red Bell Pepper Potato ChowderSubmitted by: KEEYAHWE
IntroductionCreamy, smokey and delicious! A flavorful and filling meal for a chilly night, Creamy, smokey and delicious! A flavorful and filling meal for a chilly night,
2 bacon slices
2 cup finely chopped seeded red bell pepper(about 3 large)
1 large sweet onion, chopped
4 medium carrots, chopped
1 minced seeded jalapeĆ±o peppers
3/4 tsp smoked paprika
4 garlic cloves, minced
2 (16-ounce) cans fat-free, less-sodium chicken broth
5 cups diced peeled baking potato (1 1/2 pounds)
1/2 teaspoon salt
1/3 cup all-purpose flour
1 1/2 cups 1% low-fat milk
1 c. skim evaporated milk
3/4 cup (3 ounces) shredded Monterey Jack cheese with jalapeĆ±o peppers
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese
Add red peppers and the next 5 ingredients (peppers through garlic) to the drippings in pan; sautĆ© 10 minutes or until browned. Stir in the broth, scraping pan to loosen browned bits. Use immersion blender and light;y puree the veggies. Add potato and salt. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until potato is tender.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milks in a small bowl, stirring with a whisk. Add to pan. Cook over medium heat until thick (about 12 minutes), stirring frequently. Remove from heat. Add cheeses, stirring until cheeses melt. Ladle into soup bowls; top with crumbled bacon.
Optional: serve with a dollop of fat free sourcream on top.
Yield 5 servings (serving size:1 2/3 cup soup, about and about 2 teaspoon bacon)
Number of Servings: 5
Recipe submitted by SparkPeople user KEEYAHWE.