Poblano Pepper And Potato Chowder Recipe

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Poblano Pepper and Potato Chowder

Kim Mangus

By
@kmangus

This is a recipe that I have used for many years and my family and friends request this for gatherings. Good creamy chowder - I prefer the soup thin vs thick. You can adjust for your tastes. When I make it - this is all I eat for several meals!


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Serves:

8-10

Prep:

30 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

ROASTING THE PEPPERS

1 large
red bell pepper
4-6 large
poblano peppers

IN A 3 QT STOCK POT:

4-6 c
chicken broth - i prefer thinner soup so i use 6
2 large
potatoes peeled and cubed
1
onion peeled and diced
salt and pepper to taste
1
fresh jalapeno pepper chopped and seeded (optional)

FOR THICKENING SAUCE:

1/4 c
butter
1/3 c
flour
1 tsp
salt
1 tsp
dry mustard
2 c
1/2 and 1/2
1 c
milk

OPTIONAL GARNISHES:

shredded chedder cheese
diced fresh tomatoes
crumbled bacon
chopped green onion for garnish

Directions Step-By-Step

1
Broil or grill the peppers and red pepper until black and blistery: Place peppers into a ziplock and let steam for 10 mins. loosen skins; Peel peppers and remove seeds. chopp coarsely
I have started to do the same with the jalapeno and its adds great flavor without all the heat. Also, I like to cook the peppers outside on grill.
2
Bring the chopped roasted peppers, chicken broth and next 4 ingred to a boil over med heat. Smmer 15 min or until potato is tender. Take a potato masher and mash the potoatoes as best you can in the broth.
3
Melt butter in a saucepan over low heat whisk in flour and cook one min. add salt, dry mustard and grd pepper until smooth.. Cook whisking while gradually adding 1/2 & 1/2. Stir white sauce and milk into both and heat 8-10 min till bubbly.
4
Sprinkle each serving with garnishes.

About this Recipe

Course/Dish: Chowders, Cream Soups
Main Ingredient: Vegetable
Regional Style: Mexican
Dietary Needs: Vegetarian
Hashtags: #potato, #poblano, #soup