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Potato Chowder with Green Chilies

1 large red bell pepper
4 large poblano chili peppers (see note)
5 cups chicken broth
1 large potato, peeled and cubed
1 large onion, chopped
1 jalapeño pepper, seeded and chopped (see note)
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 poblano chili 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.

Makes 9 cups.

Note: Working with jalapeños or other chiles: Capsaicin is the ingredient in chiles that causes the burning sensation associated with fresh peppers. It's a good idea to use rubber gloves when handling fresh chiles. (Disposable surgical gloves, available at most drugstores, work best for this.) If you choose not to use gloves, be extremely careful not to touch any part of your body, especially your eyes. After you've finished handling the chiles, wash your knife and cutting board with hot soapy water to ensure that there is no carry-over to other foods that may come in contact with the peppers.

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