Green Chile Chowder

Directions

1. 1
   Combine the jalapeno, green chiles, onions, potatoes, seasoning salt, and chicken stock.
2. 2
   Bring to a boil.
3. 3
   Reduce heat and simmer 20 minutes.
4. 4
   Melt margarine over low heat; add flour to blend.
5. 5
   Cook, stirring constantly for 3 minutes to make a blonde roux.
6. 6
   Strain the liquid from the potato, chile and onion mixture, reserving 3 cups cooking liquid.
7. 7
   Mash 1/2 of the potato, chile and onion mixture, cover to keep it warm.
8. 8
   Reserve the other half, keeping it warm.
9. 9
   Stir the reserved 3 cups of cooking liquid into the roux.
10. 10
    Raise heat, stirring with a wire whisk until thickened.
11. 11
    Add milk to thickened liquid and continue to stir until it comes to a simmer.
12. 12
    Turn off heat.
13. 13
    Add mashed potato, chile and onion mixture.
14. 14
    Stir in and blend well.
15. 15
    Add reserved cubed potatoes, chile and onions.
16. 16
    Serve with shredded cheddar cheese on top.
17. 17
    To roast chilies:
18. 18
    Poke a hole in the end of each shile with an ice pick.
19. 19
    Spread chiles on a cookie sheet and broil, turning until skins are blistered on all sides.
20. 20
    If chiles begin to get too brown, lower the rack to keep them from burning.
21. 21
    When chiles are completely roasted, place them between dish towels or in a plastic bag to steam.
22. 22
    This aids in removing the skins.
23. 23
    Peel off the skins as soon as the chiles are cool enough to handle by laying chiles on a board and slitting one side lengthwise.
24. 24
    Open chiles carefully and removed seeds and lateral veins.
25. 25
    Rinse under cool water and place on a towel to dry.