Red Bell Pepper Potato Chowder

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Nutritional Info
  • 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

View full nutritional breakdown of Red Bell Pepper Potato Chowder calories by ingredient
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Creamy, 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,
Number of Servings: 5


    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 jalapeño 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 jalapeño peppers
    1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese


Cook the bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon; set aside.
Add red peppers and the next 5 ingredients (peppers through garlic) to the drippings in pan; sauté 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.

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