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