Potato Chowder With Green Chilis

• 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
• 14 teaspoon ground pepper
• 14 cup butter
• 13 cup all-purpose white flour
• 1 teaspoon salt
• 1 teaspoon dry mustard
• 14 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

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

red bell pepper, poblano peppers, chicken broth, potato, onion, pepper, salt, ground pepper, butter, allpurpose, salt, mustard, ground pepper, milk, cheddar cheese, bacon, green onion

Taken from www.food.com/recipe/potato-chowder-with-green-chilis-356410 (may not work)