POBLANO PEPPER AND POTATO CHOWDER

Poblano Pepper and Potato Chowder image

Provided by Kim Mangus

Time 1h30m

Number Of Ingredients 21

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ROASTING THE PEPPERS
1 large red bell pepper
4-6 large poblano peppers
IN A 3 QT STOCK POT:
4-6 c chicken broth - i prefer thinner soup so i use 6
2 large potatoes peeled and cubed
1 onion peeled and diced
salt and pepper to taste
1 fresh jalapeno pepper chopped and seeded (optional)
FOR THICKENING SAUCE:
1/4 c butter
1/3 c flour
1 tsp salt
1 tsp dry mustard
2 c 1/2 and 1/2
1 c milk
OPTIONAL GARNISHES:
shredded chedder cheese
diced fresh tomatoes
crumbled bacon
chopped green onion for garnish

Steps:

1. Broil or grill the peppers and red pepper until black and blistery: Place peppers into a ziplock and let steam for 10 mins. loosen skins; Peel peppers and remove seeds. chopp coarsely I have started to do the same with the jalapeno and its adds great flavor without all the heat. Also, I like to cook the peppers outside on grill.
2. Bring the chopped roasted peppers, chicken broth and next 4 ingred to a boil over med heat. Smmer 15 min or until potato is tender. Take a potato masher and mash the potoatoes as best you can in the broth.
3. Melt butter in a saucepan over low heat whisk in flour and cook one min. add salt, dry mustard and grd pepper until smooth.. Cook whisking while gradually adding 1/2 & 1/2. Stir white sauce and milk into both and heat 8-10 min till bubbly.
4. Sprinkle each serving with garnishes.