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Potato Chowder with Green Chiles

Yield Makes 9 cups

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

How to Make It

  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.