Ingredients
1
tablespoon olive oil
1 1/2
cups chopped onions (2 medium)
4
medium poblano chiles, seeded, chopped
3
cloves garlic, finely chopped
1
jalapeño chile, finely chopped
4 1/2
cups Progresso™ chicken broth (from two 32-oz cartons)
2
large russet or Idaho baking potatoes, peeled, cut into 1/2-inch cubes
3
teaspoons ground ancho chile pepper
1 1/2
teaspoons salt
1
tablespoon Gold Medal™ all-purpose flour
2
tablespoons water
1
bag (12 oz) frozen corn, thawed
1
cup whipping cream
2
slices bacon, crisply cooked, crumbled, if desired
Chopped fresh cilantro, if desired
Preparation
In 4-quart Dutch oven, heat oil over medium-high heat. Cook onions and poblano chiles in oil 5 to 7 minutes, stirring occasionally, until tender. Add garlic and jalapeño chile; cook and stir 1 minute. Stir in broth, potatoes, ancho chile pepper and salt. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 17 minutes or until potatoes are tender.
In small bowl, stir together flour and water with whisk. Stir flour mixture into potato mixture with whisk. Stir in corn and whipping cream. Heat to boiling; reduce heat. Cook uncovered 5 minutes or until thoroughly heated. Using potato masher, partially mash potatoes until chowder is slightly thickened. Top individual servings with bacon and cilantro.
