Favorite green chile chowder

Yield: 8 Cups

Measure Ingredient
¼ cup Long green chiles, roasted
\N \N Peeled, seeded and finely
\N \N Chopped
\N \N Fresh jalapeno seeded and
\N \N Minced
1 cup Finely chopped onions
2 pounds Potatoes, peeled and cut
\N \N Into cubes
¼ teaspoon Seasoning salt
4 cups Chicken broth
¼ cup Margarine
¼ cup Flour
3 cups Milk
\N \N Shredded cheddar
\N \N Additional chicken and veg
\N \N If desired

combine first 6 ingredients. Bring to boil. Reduce heat and simmer 20 minutes Melt margarine over low heat and add flour to blend to make roux.

Strain liquid from potato, chile and onion mixture and reserve 3 cups cooking liquid. Mash =AB potato, chile and onion mixture. Reserve other half. Stir reserved cooking liquid into roux. Raise heat, stirring with wire whisk until thickened. Add milk to thickened liquid and continue to stir until it comes to a simmer. Turn off heat. Add mashed potato, chile and onion mixture. Stir in and blend well. Add reserved cubed potatoes, chile and onions. serve with shredded cheese on top. Heather REdding Palatable Potpourri format by EMlie rwsm05a Posted to TNT - Prodigy's Recipe Exchange Newsletter by eboyd@...

on Feb 25, 1997.

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