Potato Chowder With Green Chilies - Howfunisthat

Name: Potato Chowder With Green Chilies - Howfunisthat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large red bell pepper; 4 large poblano peppers; 5 cups chicken broth; 1 large potato, peeled and cubed; 1 large onion, chopped; 1 jalapeno pepper, seeded and chopped; 1 teaspoon salt; 14-½ teaspoon ground pepper; ¼ cup butter; ⅓ cup flour; 1 teaspoon salt; 1 teaspoon dry mustard; 14-½ teaspoon ground pepper; 2 cups half-and-half cream; 1 cup milk; 1 cup shredded cheddar cheese; 6 bacon, cooked & crumbled; 1 bunch green onion, chopped

Servings: persons

1 large red bell pepper
4 large poblano peppers
5 cups chicken broth
1 large potato, peeled and cubed
1 large onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
14-½ teaspoon ground pepper
¼ cup butter
⅓ cup flour
1 teaspoon salt
1 teaspoon dry mustard
14-½ teaspoon ground pepper
2 cups half-and-half cream
1 cup milk
1 cup shredded cheddar cheese
6 bacon, cooked & crumbled
1 bunch green onion, chopped

1
Broil the bell pepper and chile peppers on a baking sheet 5 inches from heat about 5 minutes on each side or until the peppers look blistered.
2
Place them in a heavy-duty zip-lock plastic bag.
3
Seal the bag & let stand about 10 minutes to loosen the skins.
4
Peel the peppers and remove the seeds.
5
Coarsely chop the peppers.
6
Bring the chopped roasted peppers, chicken broth, and next 5 ingredients to a boil over medium heat.
7
Simmer 15 minutes, or until the potato is tender.
8
Melt butter in a heavy saucepan over low heat.
9
Whisk in the flour & next 3 ingredients until smooth.
10
Cook, stirring constantly for about 1 minute.
11
Gradually whisk in half & half.
12
Stir white sauce & milk into chicken broth mixture & cook over medium heat 8-10 minutes or until thickened & bubbly.
13
Sprinkle each serving with cheese, bacon & green onions.

2310

kcal

Calories

141

Fat

Carbs

170

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 peppers, 5 cups chicken broth, 1 large potato, peeled and cubed, and more.

Yes, Potato Chowder With Green Chilies - Howfunisthat 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!