Green chile chowder recipe

Cook the Poblano and Jalapeno chiles under the broiler for 3 to 5  minutes per each side, or until thoroughly blackened (the jalapenos should be ready faster so keep an eye on them and remove when ready). Place the poblanos in a plastic or paper bag, seal, and let them steam for 15 minutes. Remove the stems and seeds from the jalapenos and dice. After 15 minutes, remove the poblanos from the bag, peel off the skin, remove seeds and stem and dice.

In a large pot over medium heat add the butter and melt. Add the onions and cook them for 8 to 10 minutes, or until they start to brown. Add the garlic and cook for another minute, stirring constantly.

Add the diced chiles, potatoes, chicken broth, cilantro, cumin and season with salt and black pepper to taste. Bring to a boil, lower heat and simmer for 20 to 30 minutes or until the potatoes are tender.

Use an immersible hand blender to puree the soup (you can use a stand mixer if you don;t have an immersible hand blender). If using a stand mixer, return the soup to the pot. Add the milk and half and half to the soup, stir well and cook until warm. Squeeze in the lime juice and serve either warm or chilled, topped with grated jack or cheddar cheese, tortilla chips and extra cilantro.