Potato Chowder With Green Chilis

This is probably my favorite soup ever. It's got some kick to it, but not so much that it becomes unpleasant. It could be easily made into a vegetarian meal as well by omitting the bacon and replacing the chicken broth with a vegetarian soup stock.

• Ready In: 1 hr 35 mins
• Yields: 9 cups

Ingredients

• 1  large red bell pepper, seeded and chopped
• 4  large  poblano peppers, seeded and chopped
• 5  cups chicken broth
• 1  large potato, peeled and cubed
• 1  large onion, chopped
• 1  jalapeno pepper, seeded and chopped
• 1  teaspoon salt
• 1⁄4 teaspoon ground pepper
• 1⁄4 cup butter
• 1⁄3 cup all-purpose white flour
• 1  teaspoon salt
• 1  teaspoon dry mustard
• 1⁄4 teaspoon ground pepper
• 2  cups half-and-half
• 1  cup milk
• 1  cup  shredded cheddar cheese
• 6  slices bacon, cooked and crumbled
• 1  bunch green onion, chopped

Directions

1. Bring chopped peppers, chicken broth, potatoes, onions, jalapeño peppers, salt, and pepper to a boil in a large pot over medium heat. Reduce heat, and simmer 15 minutes or until potatoes are tender.
2. Melt butter in a saucepan over low heat; whisk in flour, salt, mustard, and pepper until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half.
3. Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes or until thickened and bubbly. Do not allow it to come to a boil. Sprinkle each serving evenly with cheese, bacon, and green onions.