Potato Chowder With Green Chilies - Howfunisthat |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is my husband's favorite winter soup. It's spicy, but not overpowering, and the flavors get better the second day. We love it with homemade rolls to dip in. The recipe comes from the December, 2000 Southern Living. Ingredients:
1 large red bell pepper |
4 large poblano peppers |
5 cups chicken broth |
1 large potato, peeled and cubed |
1 large onion, chopped |
1 jalapeno pepper, seeded and chopped |
1 teaspoon salt |
1/4-1/2 teaspoon ground pepper |
1/4 cup butter |
1/3 cup flour |
1 teaspoon salt |
1 teaspoon dry mustard |
1/4-1/2 teaspoon ground pepper |
2 cups half-and-half cream |
1 cup milk |
1 cup shredded cheddar cheese |
6 bacon, cooked & crumbled |
1 bunch green onion, chopped |
Directions:
1. Broil the bell pepper and chile peppers on a baking sheet 5 inches from heat about 5 minutes on each side or until the peppers look blistered. Place them in a heavy-duty zip-lock plastic bag. Seal the bag & let stand about 10 minutes to loosen the skins. Peel the peppers and remove the seeds. Coarsely chop the peppers.
2. Bring the chopped roasted peppers, chicken broth, and next 5 ingredients to a boil over medium heat. Simmer 15 minutes, or until the potato is tender.
3. Melt butter in a heavy saucepan over low heat. Whisk in the flour & next 3 ingredients until smooth. Cook, stirring constantly for about 1 minute. Gradually whisk in half & half.
4. Stir white sauce & milk into chicken broth mixture & cook over medium heat 8-10 minutes or until thickened & bubbly. Sprinkle each serving with cheese, bacon & green onions.
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