Chile peppers kick up the flavor of this deliciously thick and creamy potato soup.

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 jalapeño 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 poblano 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.

Makes 9 cups.