Potato-Poblano Chowder

This recipe combines a unique combination of flavors that pair deliciously! It has a lot of steps but is worth the effort. The original recipe appeared in the December 2000 of Southern Living. What follows includes my variations. Enjoy!

Potato-Poblano Chowder

1 large red bell pepper
4 poblano chile peppers
1/4 cup butter
1 large onion, chopped
1 jalapeño pepper, seeded and minced

1/3 cup all-purpose flour
1 large potato, peeled and cubed

4 cups chicken broth

4 cups milk

Salt and pepper

1. 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.

2. Melt butter in a Dutch oven; sauté onion and jalapeño 10 minutes or until tender. Stir in flour, and cook 1 minute. Gradually stir in chicken broth and milk until mixture begins to thicken. Stir in roasted peppers and potato.
3. Bring chopped roasted peppers, chicken broth, and next 3 ingredients to a boil in a Dutch oven over medium heat. Season with salt and pepper. Reduce heat, and simmer 15 minutes or until potato is tender.