This hearty soup is a southwestern take on creamy potato chowder. It contains potatoes, green chiles, jalapeños, onions, chicken broth, milk and seasonings. Don’t let the jalapeños scare you – they just add flavor and they don’t make the soup too hot at all!
Southwestern Potato Chowder is perfect for both lunch and dinner and is sure to be a hit with company. My favorite way to eat this soup is to garnish it with Monterrey Jack cheese and crunchy tortilla strips. The cheese melts into the chowder while the tortilla strips give added crunch and Southwestern flavor.
Check out my YouTube video to see how I make this hearty chowder!
SOUTHWESTERN POTATO CHOWDER
- 3 cans chopped green chiles mild
- 1/2 fresh jalapeño seeded and minced
- 1 large onion chopped
- 2 1/2 lbs. potatoes peeled and cubed
- 1/2 tsp Lawry’s seasoned salt
- 4 cups chicken broth
- 1/3 cup butter
- 1/3 cup flour
- 3 cups whole milk
- Monterrey Jack cheese shredded
- Tortilla strips
In a large pot, combine green chiles, jalapeño, onion, potatoes, seasoned salt and chicken broth. Bring to a boil, reduce heat and simmer 20 minutes.
In a separate large dutch oven pot, melt butter over low heat. Whisk in flour. Stir constantly until a roux forms.
Strain liquid from chile, potato, and onion mixture to set aside 3 cups of the liquid from the mixture.
Divide chile, potato, and onion mixture in half. Mash one half of the chile, potato, and onion mixture. Set aside the other half of the unmashed mixture.
Stir the reserved liquid from step 3 into the roux. Raise heat, and whisk until thickened.
Whisk in milk and stir until it comes to a simmer.
Remove from heat.
Stir in mashed chile, potato, and onion mixture.
Stir in remaining unmashed chile, potato, and onion mixture.
Serve topped with shredded Monterrey Jack cheese. Garnish with tortilla strips.