Spicy Poblano and Potato Chowder

"Ready, Set, Cook! Special Edition Contest Entry: Most of the time, Poblano peppers are mild but occasionally they can be a little spicy, so if you find your soup to peppery, just add a little more cream."
 
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Ready In:
1hr 10mins
Ingredients:
13
Yields:
7 cups
Serves:
6-8
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ingredients

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directions

  • Char chilies over gas flame or in broiler until blackened on all sides. Enclose in paper bag. Let stand 10 minutes to steam. Peel, seed and small dice poblano chilies.
  • In a heavy large pot over medium heat, cook bacon until crisp then remove to a paper towel to drain. To the rendered bacon drippings add butter, Simply Potatoes Diced Potatoes with Onion and flour. Cook for about 2 minutes then add garlic and cumin, granulated garlic and stir for about 30 seconds. Add chilies and stir until combined. Add stock ½ cup at a time and stir after each so there are no lumps. Reduce heat to medium-low; simmer 15 – 20 minutes stirring occasionally until potatoes are tender. Add cilantro and cook another 5 minutes. Remove from heat and stir in 1/3 cup cream. Season to taste with salt and pepper.
  • To serve top with crispy bacon and sour cream.

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