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Potato Chowder With Green Chilis

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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.”
1hr 35mins
9 cups

Ingredients Nutrition


  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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