Green Chile Chowder

1 fresh jalapeno, seeded and minced
2 small cans green chile peppers, seeded and chopped
1 cup chopped onions
2 lb potatoes, peeled and cut into 1/2-inch cubes
1/2 tsp seasoning salt
1 tsp cumin
4 cups chicken stock
1/4 cup margarine
1/4 cup flour
3 cups milk, use 1-1/2 cups milk
1-1/2 cups half-and-half
Shredded Cheddar cheese

Combine first 6 ingredients. Bring to a boil. Reduce heat and simmer 20 minutes. Melt margarine over low heat; add flour to blend. Cook, stirring constantly, for 3 minutes to make a blonde roux.

Strain liquid from potato, chile and onion mixture. Reserve other half. Stir reserved liquid into roux. Raise heat, stirring with a whisk until thick, Add milk to thickened liquid and continue until it comes to a simmer. Turn off heat. Add mashed potato, chile and onion mixture. Stir in and blend. Add reserved cubed potatoes, chile and onion.

Serve with shredded Cheddar cheese on top.


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Cajun Country -- New Iberia, Louisiana