Potato Chowder With Green Chilis |
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Prep Time: 60 Minutes Cook Time: 35 Minutes |
Ready In: 95 Minutes Servings: 8 |
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This is probably my favorite soup ever. It's got some kick to it, but not so much that it becomes unpleasant. It could be easily made into a vegetarian meal as well by omitting the bacon and replacing the chicken broth with a vegetarian soup stock. Ingredients:
1 large red bell pepper, seeded and chopped |
4 large poblano peppers, seeded and chopped |
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 teaspoon ground pepper |
1/4 cup butter |
1/3 cup all-purpose white flour |
1 teaspoon salt |
1 teaspoon dry mustard |
1/4 teaspoon ground pepper |
2 cups half-and-half |
1 cup milk |
1 cup shredded cheddar cheese |
6 slices bacon, cooked and crumbled |
1 bunch green onion, chopped |
Directions:
1. Bring chopped peppers, chicken broth, potatoes, onions, jalapeño peppers, salt, and pepper to a boil in a large pot over medium heat. Reduce heat, and simmer 15 minutes or until potatoes are tender.
2. Melt butter in a saucepan over low heat; whisk in flour, salt, mustard, and pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half.
3. Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes or until thickened and bubbly. Do not allow it to come to a boil. Sprinkle each serving evenly with cheese, bacon, and green onions.
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