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1 lg. Red bell pepper
3 lg. Poblano Chile peppers
5 cups chicken broth
2-3 lg. Potatoes, peeled and cubed
1 lg. Onion, chopped
1 jalapeno pepper, seeded and chopped
1 tsp. Salt or less
1/4 1/2 tsp. Pepper
1/4 cup butter
1/3 cup all purpose flour
1 tsp. Salt
1 tsp. Dry Mustard
1/4-1/2 tsp. Pepper
2 cups half and half cream
1/2 cup milk
1 cup shredded Cheddar Cheese ( sharp)
6 bacon slices, cooked and crumbled
1 bunch green onions, chopped


Broil bell pepper and Chile peppers on an aluminum foil-lined baking sheet 5" from heat for About 5 minutes. Have to blister each side of pepper.

Peppers look blistered or black on top and somewhat bubbly when done. Place peppers in a heavy-duty-zip top plastic bag; seal and let stand 10 minutes to loosen skin.

I cut peppers in half length wise; remove seeds and lay cut side down.

Peel peppers; coarsely chop peppers.

Bring chopped roasted peppers, chicken broth and next 5 ingredients to a boil in a Dutch oven over Medium heat. Reduce heat, and simmer 25 minutes or until potatos are tender.

I used 4 potatoes or sometimes a few more.

Melt butter in a heavy sauce pan over low heat; whisk in flour and next 3 ingredients until smooth.
Cook, whisking constantly, 1 minute. Gradually whisk in half and half and milk.

Stir white sauce and milk into chicken broth mixture; cook over medium heat 8-10 minutes or

Until thickened and bubbly. Sprinkle each serving with cheese, bacon and green onions.

Makes 9 cups Prep time: 30 min. Cook time: 45. -Very Good!

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