Queso Potato Chowder

Melt the butter in a roasting pan over medium-high heat; add the bell pepper and the next 3 ingredients and simmer for 4-5 minutes or until tender. Add the potatoes and cumin and simmer for 5 minutes or until lightly browned and tender. Gradually pour in the broth, stirring to allow the particles to rise from the bottom of the roaster. Bring to a boil; cover, reduce heat to low, and simmer 25 minutes.Whisk together the flour and the next 2 ingredients. Add the potato mixture and cook over medium heat, stirring constantly, for 5 minutes or until thickened. Reduce heat to low.Add the cheeses and cook, stirring constantly, until the cheeses are melted and the mixture warms up. Serve with the desired fillings.* Monterey Jack cheese can be substituted.Note: We tested potato pancakes in the style of Simply Potatoes Southwest.TRY THESE DISHES!Queso-Broccoli Potato Soup: Prepare as directed. Place 1 pack of fresh broccoli florets (12 ounces) in a 1-quart glass bowl suitable for the microwave. Cover tightly with plastic wrap; fold back a small edge to allow steam to escape. Microwave on HIGH for 3-4 1/2 minutes or until the broccoli is crisp and tender, stirring after 2 minutes. Drain and pat dry. Add hot broccoli to the soup. Sprinkle each serving with sauteed sliced ham.To prepare: 12 cups. Cooking time: 40 min.; Total cooking time: 1 hour 15 min.Corn and Zucchini queso soup: don't fry the potato pancakes. Prepare the recipe as indicated in step 1 by adding 2 cups frozen whole grain corn, defrosted, and 2 cups chopped cumin zucchini, and reduce the simmer time to 15 minutes. Follow the instructions, gradually adding 1/2 teaspoon kosher salt to the cheese. Sprinkle each serving with chopped cooked bacon, grated cheddar cheese, and diced red onion. To prepare: 11 cups. Cooking time: 40 minutes; Total cooking time: 1 hour.