Categories: soup- chowder-stew- chili

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 tsp. salt
• 1/4 to 1/2 tsp. freshly ground pepper
• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 1 tsp. salt
• 1 tsp. dry mustard
• 1/4 to 1/2 tsp. freshly ground pepper
• 2 cups half-and-half
• 1 cup milk
• 1 cup(4 oz.) shredded cheddar cheese
• 6 bacon slices, cooked and crumbled
• 1 bunch green onions, chopped

Directions

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 on 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 an bubbly. Sprinkle each serving evenly with cheese, bacon and green onions.

6. makes 9 cups

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