Recipe created by 3-A-Day of Dairy
Servings: Ten (10) Prep Time: 20 min. Cook Time: 1 hour
Ingredients
2 bacon slices
1 cup chopped carrots
1 cup chopped poblano chiles
1 cup chopped onion
2 tablespoons minced seeded jalapeno pepper
1/2 teaspoon cumin
3 minced garlic cloves
2 16-ounce cans fat free chicken broth
5 cups diced peeled baking potatoes
1/2 teaspoon salt
1/3 cup flour
2 1/2 cups skim milk
5 ounces Cabot 50% Light Jalapeno Cheddar cheese
2 ounces Cabot 50% Light Cheddar cheese
2/3 cup onion
Directions
Cook bacon until crisp. Remove bacon from pan leaving 1 tablespoon drippings in pan. Crumble bacon, set aside. Add carrots, chiles, onion, jalapeno pepper, cumin and garlic to drippings. Sauté until golden brown. Stir in broth, add potato, salt and Bring to a boil. Cover, reduce heat and simmer 25 minutes or until potato is tender. Combine flour and milk in a small bowl stirring with a whisk. Add to pan slowly. Cook over medium heat until thick, about 12-15 minutes. Remove from heat. Add reduced fat and Jalapeno Cheddar cheese, stirring until melted. Serve in bowls topped with green onions and crumbled bacon.
Nutrition Information
Calories: 171
Fat: 3 g
Saturated Fat: 2 g
Cholesterol: 8 mg
Sodium: 705 mg
Calcium: 20% Daily Value
Protein: 8 g
Carbohydrates: 27 g |
