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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Potato Chowder with Roasted Peppers Recipe

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This recipe for Potato Chowder with Roasted Peppers is from Eat...Laugh...Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 red bell pepper
4 poblano chile peppers
5 c chicken broth
4 potatoes, peeled and cubed
1 large onion, chopped
1 jalapeño pepper, chopped
⅓ c flour
2 c half-and-half
1 c milk
1 t dry mustard
2 t salt, divided
1 t pepper, divided
4 oz grated cheddar cheese
6 bacon slices, cooked, crumbled
¼ c butter
1 bunch green onions, chopped
Directions:
Directions:
Broil bell pepper and 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 peppers, chicken broth, potatoes, onion, jalapeño, 1 teaspoon salt, and ¼ - ½ teaspoon pepper 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, 1 teaspoon salt, dry mustard, and ¼ - ½ teaspoon 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. Sprinkle each serving evenly with cheese, bacon, and green onions.

 

 

 

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