Cheese and Potato Chowder (Caldo de queso)
This cheese and potato chowder is a specialty of the state of Sonora but can also be found in other states in northern Mexico. My mother’s version from her book, Mexican Family Cooking (Ballantine 1987) is perfect. I made it last night.
Ingredients
- 4 large yellow potatoes peeled and cut into 1-inch cubes, soaked in cold water until ready to use
- 6 cups water
- Salt to taste
- 2 tablespoons corn oil or
home-rendered lard - 1 large white onion chopped finely
- 1 large tomato peeled, and chopped
- 2 Anaheim chiles roasted, peeled, and chopped
- 1 pound Chihuahua, Mennonite, or white cheddar cheese cut in cubes
- 1 small can evaporated milk
Instructions
- Place the water in a deep saucepan with the potatoes and salt and bring to a boil. Adjust heat to maintain a low boil for 15 minutes. Do not overcook.
- Heat the oil or lard in a Dutch oven or small soup pot, over medium heat. Add the onion, cook for 2 minutes, just until softened; do not let it brown. Add the tomato and chiles and cook, stirring often, for about 5 minutes. Add the potatoes with their cooking liquid when done. Add cheese and evaporated milk and cook, stirring, just until it comes to a boil. Serve immediately. Alternatively, you can add the potatoes and other ingredients, and let rest until ready to eat then bring to a boil and serve immediately.
Nutrition
Calories: 793kcalCarbohydrates: 46gProtein: 38gFat: 52gSaturated Fat: 29gTrans Fat: 1gCholesterol: 145mgSodium: 922mgPotassium: 1208mgFiber: 6gSugar: 14gVitamin A: 1608IUVitamin C: 45mgCalcium: 1089mgIron: 2mg
