1/2of a 20-ounce package southwest style hash browns*
1cupgrated asadero or monterey jack cheeseabout 4 ounces
1cupgrated sharp cheddar cheeseabout 4 ounces
Heat 1 tablespoon of the oil in a 4-5 quart dutch oven or stockpot over medium, until it shimmers. Saute the ham cubes until browned. Remove from heat and set aside.
Add more oil if the pot is dry, then add the bell peppers, poblanos, onions, and broccoli stems. Saute 4 to 5 minutes or until tender. Add the garlic, potatoes, and cumin, and cook until the potatoes are browned. Stir in the broth, deglazing the pan as you go. Bring to a light boil, then reduce heat to low, cover. Simmer for 20 to 25 minutes.
Whisk together the flour and milk, then pour into the potato mixture, stirring constantly for 5 minutes or until thickened slightly. Add the cheeses, stirring until all of the cheese melts and the mixture is thoroughly heated.
Blanch the reserved broccoli florets in boiling water for 2 to 3 minutes. Drain and pat dry, then add to the soup. Stir in the sauteed ham cubes, and serve.
*I used Simply Potatoes Southwest Style Hash Browns, as did "Southern Living," which I found in the refrigerated bagel/cream cheese/cheese section of my Kroger.
Southwest Broccoli Queso Chowder was originally published on https://soupaddict.com/southwest-broccoli-queso-chowder/