Nothing warms up a home like a great pot of soup!  With all the cold weather we’ve been having, we had run the course on all of our favorite soup recipes. My husband, Steve found this one on the internet – and it is a winner.  Absolutely delicious!   You might want to put it on your menu for the Super Bowl! (It does have a little “kick” to it! 🙂

Green Chile Chowder
Ingredients:
2 jalapenos
4 poblano peppers
1 tablespoon of butter
1 onion, diced
2 cloves of garlic, minced
1/2 cup of cilantro
2 pounds of potatoes, peeled and diced
4 cups of chicken or vegetable broth
1/2 teaspoon cumin
1 1/2 cups of milk
1 cup of half and half
Juice from one lime
Salt and black pepper to taste

Method:
Cook the poblanos and jalapenos 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.

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 it’s melted. Add the onions and cook them for 10 minutes or just until they’re about to brown. Throw in the garlic and cook for another minute.

Add to the pot the chiles, the potatoes, the chicken 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.

Note:  We used Vegetable stock and added some corn and white hominy to the pot. Plus we served it with little dollop of sour cream.