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Ingredientes
- 1 lrg red bell pepper
- 4 lrg poblano chile peppers
- 5 c. chicken broth
- 1 lrg potato peeled, cubed
- 1 lrg onion minced
- 1 x jalapeno pepper seeded, minced
- 1 tsp salt
- 1/4 tsp freshly-grnd black pepper - (to 1/2)
- 1/4 c. butter or possibly margarine
- 1/3 c. all-purpose flour
- 1 tsp salt
- 1 tsp dry mustard
- 1/4 tsp freshly-grnd black pepper - (to 1/2)
- 2 c. half-and-half
- 1 c. lowfat milk
- 1 c. shredded Cheddar cheese - (4 ounce) (4 ounces)
- 6 x bacon slices cooked, crumbled
- 1 bn green onions minced
Direcciones
- Broil bell pepper and chile peppers on an aluminum foil-lined baking sheet 5 inches from heat about 5 min on each side or possibly till peppers look blistered.
- Place peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 min to loosen skins. Peel peppers; remove and throw away seeds. Coarsely chop peppers.
- Bring minced roasted peppers, chicken broth, and next 5 ingredients to a boil in a Dutch oven over medium heat. Reduce heat, and simmer 15 min or possibly till potato is tender.
- Heat butter in a heavy saucepan over low heat; whisk in flour and next 3 ingredients till smooth. Cook, whisking constantly, 1 minute. Gradually whisk in half-and-half.
- Stir white sauce and lowfat milk into chicken broth mix; cook over medium heat 8 to 10 min or possibly till thickened and bubbly. Sprinkle each serving proportionately with cheese, bacon, and green onions.
- This recipe yields 9 c..
- Yield: 91 c.
