Potato Chowder With Green Chiles Recipe

Name: Potato Chowder With Green Chiles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 4 large poblano chile peppers; 5 cups chicken broth; 1 large potato, peeled and cubed; 1 large onion, chopped; 1 jalapeno pepper, 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; 1 teaspoon dry mustard; 1/4 to 1/2 teaspoon freshly ground pepper; 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

Servings: persons

1 large red bell pepper
4 large poblano chile peppers
5 cups chicken broth
1 large potato, peeled and cubed
1 large onion, chopped
1 jalapeno pepper, 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
1 teaspoon dry mustard
1/4 to 1/2 teaspoon freshly ground pepper
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

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.
2
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.
3
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.
4
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.
5
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.

1686

kcal

Calories

Fat

Carbs

161

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 large red bell pepper, 4 large poblano chile peppers, 5 cups chicken broth, 1 large potato, peeled and cubed, and more.

Yes, Potato Chowder With Green Chiles falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato Chowder With Green Chiles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions