Lin Harris - Potato Chowder with Green Chiles

Potato Chowder with Green Chiles

Contributed by Lin Harris

 
4 large poblano chile peppers with stems (helps handling)   

5 cups chicken broth                      

aluminum foil

heavy-duty zip-top plastic bag

 

First Five Ingredients

     3 large potato, peeled and cubed

     1 large onion, chopped

     1 jalapeño, seeded and chopped

     1 teaspoon salt

     1/4 to 1/2 teaspoon freshly ground pepper


White sauce

     1/4 cup butter or margarine

     1/3 cup all-purpose flour

     1 teaspoon salt (second use of ingredient)

     1 teaspoon dry mustard

     1/4 to 1/2 teaspoon freshly ground pepper (second use of ingredient)

     2 cups half-and-half

     1 cup milk


Garnish

     1 cup (4 ounces) shredded Cheddar cheese

     6 bacon slices, cooked and crumbled

     1 bunch green onions, chopped


BROIL  4 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 until thickened and bubbly.  Sprinkle each serving evenly with cheese, bacon and green onions.

Yield: 9 cups.

Prep: 30 minutes, Cook: 45 minutes


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