During Winter I make a lot of soup. Here's a great Texas Chowder.
Green Chile and Potato Chowder
4 poblano peppers
1 TBS butter
1 onion, diced
2 cloves of garlic, minced
1/2 C chopped cilantro
2 pounds of potatoes, peeled, diced
4 C vegetarian chicken broth, chicken broth or vegetable broth
1/2 tsp cumin
1 1/2 C whole milk
1 C heavy cream
juice of 1 lime
salt and pepper to taste
Shredded Cheddar Cheese for garnish
Roast poblanos and jalapenos under a broiler for about 5 minutes on each side or until completely blackened.
Remove the jalapenos first, they will blacken sooner that the poblanos.
Place the poblano peppers in a paper bag, or ziplock bag to steam for about 15 minutes.
Remove the stems from the jalapenos and dice them
After 15 minutes, remove the poblanos and rub the skin off.
Remove the stems and seeds dice them.
In a large pot on medium heat, melt the butter.
Add onions and saute for 10 minutes.
Add garlic for another minute.
Add to the pot:
Bring to a boil, reduce heat and simmer until the potatoes are tender.
Reserve 2 C of the soup and set aside
Puree the remaining soup until smooth
Add the reserved 2 cups to the puree
heat until warm
Squeeze in lime juice
Top with shredded Cheddar Cheese and serve.
Peace in the Kitchen!