Potato Chowder with Green Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 large red bell pepper |
4 large poblano chile peppers |
5 cups chicken broth |
1 large potato, peeled and cubed |
1 large onion, chopped |
1 jalapeno pepper, seeded and chopped |
1 teaspoon salt |
1/4 to 1/2 teaspoon freshly ground pepper |
1/4 cup butter or margarine |
1/3 cup all-purpose flour |
1 teaspoon salt |
1 teaspoon dry mustard |
1/4 to 1/2 teaspoon freshly ground pepper |
2 cups half-and-half |
1 cup milk |
1 cup (4 ounces) shredded cheddar cheese |
6 bacon slices, cooked and crumbled |
1 bunch green onions, chopped |
Directions:
1. Broil bell pepper and chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers.
3. Bring chopped roasted peppers, chicken broth, and next 5 ingredients to a boil in a Dutch oven over medium heat. Reduce heat, and simmer 15 minutes or until potato is tender.
4. Melt butter in a heavy saucepan over low heat; whisk in flour and next 3 ingredients until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half.
5. Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes or until thickened and bubbly. Sprinkle each serving evenly with cheese, bacon, and green onions.
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