Cheesy Green Chile and Potato Chowder

Recipe and Photo Courtesy of Eat, Live, Run

 

 

serves 4-6

Ingredients:
3 poblano peppers
1 large yellow onion, small diced
3 russet potatoes, peeled and cubed
2 stalks celery, small diced
1/4 - 1/2 lb bacon
2 tsp minced garlic
1 quart chicken broth
2 tsp salt
2 cups milk
1/4 cup flour
1/2 cup Mexican blend cheese {plus additional for serving}
thinly sliced green onions

Directions:
First, fire roast the peppers.
To do this, place poblano peppers right over the flame on your burner if you have a gas stove. Flip occasionally until every inch of the pepper is charred. If you don’t have a gas stove, place peppers underneath the broiler on a lined sheet tray {also flipping occasionally} until charred. Once charred all around, immediately remove peppers from heat and zip up in a plastic zip-loc bag. Let sit for 20 minutes then remove charred skin with the back of a knife and roughly chop up peppers.

While your peppers are cooling, fry the bacon in a large dutch oven or heavy bottomed pot. Fry until crispy then remove bacon from the pot and drain on pepper towels. Drain some, but not all, of the grease.

Add your onion, garlic and celery to the hot grease. Saute for about six minutes over medium heat until veggies are just tender. Add cubed potatoes to the pot, as well as the poblano peppers, and toss well so everything is combined.

Pour in chicken broth and add the salt. Bring to a boil then reduce heat and simmer for about 35 minutes until potatoes are very tender {be sure to “test” with a fork or knife…nothing worse than biting into an uncooked potato!}. Add milk and sprinkle in flour. Whisk together so that no flour clumps remain and bring back to a simmer. Simmer for another 10 minutes.

Turn off heat completely and add cheese to the pot. Stir well so cheese melts. Serve immediately with crumbled bacon, sliced green onions and additional cheese.

Time:
1.25 hours