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Picante Potato Cheese Chowder Recipe

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This recipe for Picante Potato Cheese Chowder, by , is from The Williams Family Cookbook 2011, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Kruse
Added: Tuesday, February 1, 2011

Category:
Category:

Ingredients:  
Ingredients:  
6 slices bacon, diced
2 c. onion, chopped
3 cloves garlic, minced
4 cups potatoes, peeled and cubed
3 c water
1/2 c bell pepper, chopped
1 c Picante sauce
1 tsp pepper
1 lb. Velveeta cut into 1/2 inch cubes

Directions:
Directions:
Cook bacon in large soup pot until crisp, remove from pan and keep 'til serving time. Drain all the bacon drippings except for 2 Tbsp. Add onion and garlic to the drippings in the pan and cook until tender. Add all other ingredients except the bacon and cheese. Cover and simmer until the potatoes are tender, about 20 minutes. Add cheese stirring just until melted over low to medium heat. (too high heat or cooking too long will cause cheese to curdle and/or separate). Ladle into soup bowls and top with reserved bacon crumbles.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
A few chopped green onions make a nice garnish when serving this soup. I tried this with the low-fat Velveeta and it didn't seem to make a nice smooth soup. I always use Pace for the picante sauce and not very much bell pepper as Larry doesn't like the strong pepper flavor. This is a very hearty soup. Enjoy!

 

 

 

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