Potato Chowder With Green Chilis
- Ready In:
- 1hr 35mins
- Ingredients:
- 18
- Yields:
-
9 cups
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
- 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.
- 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.
- 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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