Cheesy Green Chile and Potato Chowder

I've been holding out on you. I made this soup earlier this month, and have yet to write about it! Since it's snowing here in Cincinnati (is it spring yet??), I thought it would be okay to share another soup recipe before things start to warm up. The soup alone is flavorful and filling, but adding the toppings at the end is what makes it awesome! 

If you're still bundled up and scraping ice and snow off your car like me (sigh), I think a hearty bowl of this soup will help you get through the last bits of winter. If you're enjoying warmth and sunshine, know that I am incredibly jealous!

*UPDATE*
I am submitting this soup to a weekly blogging event, Souper Sundays at Kahakai Kitchen.

Cheesy Green Chile and Potato Chowder

Ingredients

3 poblano peppers

1 large yellow onion, small diced

1 green bell pepper, small diced

3 russet potatoes, peeled and cubed

2 stalks celery, small diced

3 slices bacon

2 tsp minced garlic

1 quart chicken broth

2 tsp salt

2 cups milk

1/8 cup flour

1/8 cup (or more, depending on taste!) sour cream

1/2 cup Mexican blend cheese, plus more for serving

Thinly sliced green onions

Directions

First, roast the peppers. If you have a gas stove (lucky!) place the poblano peppers right over the flame, flipping occasionally until the peppers are charred all over. If you don't have a gas stove, place peppers on a foil lined baking sheet and put them under the broiler until charred, also flipping occasionally. Once the peppers are charred, place them in a zip lock bag (or a pot with a lid if you're against plastic). Let them sit for 20 minutes then peel away the charred skin. Roughly chop the peppers.

While your peppers are cooling, fry the bacon in a large dutch oven or heavy  bottomed pot. Fry until crispy then remove bacon from the pot and drain on paper towels. Be sure to keep the grease in the pot.

Add the onion, bell pepper, garlic and celery to the hot grease. Saute for about six minutes over medium heat until veggies are just tender. Add cubed potatoes to the pot, as well as the poblano peppers, and toss well so everything is combined.

Pour in chicken broth and add the salt. Bring to a boil then reduce heat and simmer for about 35 minutes until potatoes are very tender. Add milk and sour cream. 

In a small bowl scoop out some of the broth from the pot and whisk in flour to ensure that there are no lumps! Add back to the pot, and bring the soup to a simmer. Simmer for another 10 minutes.

Turn off heat completely and add cheese to the pot. Stir well so cheese melts. Serve immediately with crumbled bacon, sliced green onions and additional cheese.

Recipe Source: Eat, Live, Run