Chile Chowder

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Chile Chowder

 

2 red or green jalapeños

4 poblano peppers

1 tablespoon of butter or margarine

1 onion, diced

2 cloves of garlic, minced

1/2 cup of fresh cilantro

2 pounds of potatoes, peeled and diced

4 cups vegetable broth

1/2 teaspoon cumin

1 1/2 cups of milk or soy milk

1 cup of half and half or soy creamer like Silk

Juice from one lime

Salt and black pepper to taste

 

Method:

 

Cook the poblanos and jalapeños under the broiler for about five minutes on

each side or until thoroughly blackened.

(The jalapenos will probably cook faster so remove them first)

Place poblanos in a paper bag, close it and let them steam for 15 minutes.

Meanwhile, remove stems from jalapenos and dice the peppers.

After 15 minutes, take the poblanos out of the bag and rub off the skin.

Remove seeds and stem and then dice the chiles.

In a large pot, heat on medium the butter until its melted.

Add the onions and cook them for 10 minutes or just until theyre about to brown.

Throw in the garlic and cook for another minute.

Add to the pot the chiles, the potatoes, the broth, the cilantro, the cumin,

salt and black pepper.

Bring to a boil and then simmer for 20 minutes or until the potatoes are tender.

Scoop out 2 cups of the soup and set aside.

Puree the rest of the soup until smooth and then mix the smooth with the chunky.

Add the milk and half and half to the soup and cook until warm.

Squeeze in the lime juice and serve either warm or chilled, with cheese,

tortilla chips and extra cilantro.

 

Makes 8 servings