Potato Chowder with Green Chiles

Southern Living
Makes 9 cups


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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


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.

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.

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.

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.

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.

Created date

January 2001