Green Chile Chowder
Wonderful green chile chowder. i found this in an old junior league cookbook from el paso, called seasoned with sun". their comment about the recipe: "we know people who will buy this book for this recipe alone." cooking and prep time does not include roasting the green chiles."
Steps
Combine the jalapeno , green chiles , onions , potatoes , seasoning salt , and chicken stock.
Bring to a boil.
Reduce heat and simmer 20 minutes.
Melt margarine over low heat.
Add flour to blend.
Cook , stirring constantly for 3 minutes to make a blonde roux.
Strain the liquid from the potato , chile and onion mixture , reserving 3 cups cooking liquid.
Mash 1 / 2 of the potato , chile and onion mixture , cover to keep it warm.
Reserve the other half , keeping it warm.
Stir the reserved 3 cups of cooking liquid into the roux.
Raise heat , stirring with a 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 cheddar cheese on top.
To roast chilies:.
Poke a hole in the end of each shile with an ice pick.
Spread chiles on a cookie sheet and broil , turning until skins .
Ingredients
jalapeno, green chili, onion, potatoes, seasoning salt, chicken stock, margarine, flour, milk, cheddar cheese