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Multi-Potato Poblano Chowder

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"A zesty chowder made with a good sampling of potatoes! This recipe was part of a contest for Potatoes USA developed and cooked by Beth Baker, Angie Fuller, and Sarah Stone."
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1 h 33 m servings 398
Original recipe yields 6 servings


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  1. Cook and stir bacon and onion in a large pot until tender, about 5 minutes. Add red potatoes; cook and stir until crispy, 6 to 8 minutes. Stir in diced potatoes and cook until golden brown, 3 to 5 minutes.
  2. Bring chicken broth to a boil in a saucepan. Add yellow potatoes and russet potatoes; cook until tender, about 10 minutes. Stir into the bacon mixture.
  3. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  4. Line a baking sheet with aluminum foil. Place poblano pepper cut-side down on top.
  5. Cook under the preheated broiler until skin has blackened and blistered, 5 to 8 minutes. Place into a bowl and tightly seal with plastic wrap. Let cool, about 15 minutes. Peel off skin and chop flesh.
  6. Combine chopped pepper, Alfredo sauce, Chardonnay, Parmesan cheese, and garlic in a saucepan over medium heat. Cook and stir until simmering, about 4 minutes. Pour over bacon and potato mixture. Simmer until flavors combine, about 10 minutes.

Nutrition Facts

Per Serving: 398 calories; 13.9 51.3 14.6 31 1172 Full nutrition

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