Potato Chowder with Green Chiles
5 cups chicken broth
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
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
1 cup (4 ounces) shredded Cheddar cheese
6 bacon slices, cooked and crumbled
1 bunch green onions, chopped
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