1 large red bell pepper
4 large Poblano chile peppers
5 C. 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 C. butter or margarine
1/3 C. flour
1 tsp. salt
1 tsp. dry mustard
1/4 to 1/2 tsp. freshly ground pepper
2 C. half and half
1 C. milk
1 C. (4 oz.) Cheddar cheese, shredded
6 bacon slices, cooked, drained and crumbled
1 bunch green onions, chopped
- Broil bell peppers and chile peppers on an aluminum foil-lined baking sheet, 5″ from the heat, about 5 minutes on each side, or until peppers are blistered.
- Place peppers in heavy-duty Ziploc plastic bag; seal and let stand 10 minutes.
- Peel peppers; remove and discard seeds. Coarsely chop peppers.
- Bring peppers and chicken broth and next 5 ingredients to a boil in Dutch oven over medium heat.
- Reduce heat and simmer 15 minutes, or until potatoes are tender.
- Melt butter in heavy saucepan over low heat.
- Whisk in flour, salt and dry mustard. Cool, whisking constantly, about 1 minute.
- Gradually whisk in half and half to make a white sauce.
- Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes, or until thick and bubbly.
- Sprinkle each serving with cheese, bacon and chopped green onions.
Yield: Approximately 9 cups.