poblano pepper and potato chowder

Ingredients

• ROASTING THE PEPPERS
• 1 large red bell pepper
• 4-6 large poblano peppers
• IN A 3 QT STOCK POT:
• 4-6 cups 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 cup butter
• 1/3 cup flour
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 2 cups 1/2 and 1/2
• 1 cup milk
• OPTIONAL GARNISHES:
• - shredded chedder cheese
• - diced fresh tomatoes
• - crumbled bacon
• - chopped green onion for garnish