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Green Chile Chowder

Created by breezermom on August 12, 2016

1 poblano chile
4 cups chicken broth
2 pounds potatoes (4 medium-size baking potatoes, peeled and cut into 1/2 inch cubes)
1 cup yellow onion, finely chopped
1/2 jalapeno pepper (seeded and minced)
1/2 teaspoon seasoned salt

Step 1: Wash and dry chile; place on an aluminum foil-lined baking sheet. Bake at 425° for 45 minutes. Place in a plastic bag; close tightly, and let stand 10 minutes. Peel chile; remove core and seeds. Chop chile.
Step 2: Combine chile and the next 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until the potato is tender. Drain, reserving 3 cups liquid. Set half of the potato mixture aside. Mash the remaining half of the potato mixture. Set aside.
Step 3: Melt butter in the Dutch oven over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly.
Step 4: Gradually add reserved potato liquid, half-and-half, and milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add reserved potato mixture, stirring well. When heated, ladle into individual soup bowls. Sprinkle with cheese.