Potato Chowder With Green Chiles

• 1 large red bell pepper
• 4 large poblano chile peppers
• 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 to 1/2 teaspoon freshly ground pepper
• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 1/4 to 1/2 teaspoon freshly ground pepper
• 2 cups half-and-half
• 1 cup milk
• 1 cup (4 ounces) shredded Cheddar cheese
• 6 bacon slices, cooked and crumbled
• 1 bunch green onions, chopped

1. Broil bell pepper and chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until peppers look blistered.
2. Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers.
3. Bring chopped roasted peppers, chicken broth, and next 5 ingredients to a boil in a Dutch oven over medium heat. Reduce heat, and simmer 15 minutes or until potato is tender.
4. Melt butter in a heavy saucepan over low heat; whisk in flour and next 3 ingredients until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half.
5. Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes or until thickened and bubbly. Sprinkle each serving evenly with cheese, bacon, and green onions.

red bell pepper, poblano chile peppers, chicken broth, potato, onion, pepper, salt, freshly ground pepper, butter, flour, salt, mustard, freshly ground pepper, milk, cheddar cheese, bacon, green onions

Taken from www.myrecipes.com/recipe/potato-chowder-with-green-chiles (may not work)