Cheesy Green Chile and Potato Chowder

by jenna on September 28, 2012

I probably say this all the time but…..I am so excited to share this recipe with y’all today!!!!

Right before I left California, the temperatures started to juuuuuust dip down into the upper 40’s at night. Naturally, I took that as a sign that I needed to order a cute new sweater online, buy firewood from Safeway and make potato soup. I mean, wouldn’t you? I love thick, creamy soups like this one. It’s sort of like the food equivalent to fuzzy slippers.

This soup is thick and hearty, with bits of crispy bacon and comforting chunks of potatoes throughout. In my opinion, there’s nothing worse than a watery, runny potato soup! This is the exact opposite. It has a bit of heat from the fire roasted poblanos, but it’s not too spicy. It’s like queso dip meets potato soup. In other words, amazing.

You know what makes this soup so good?

If you guessed bacon grease, you were correct.

However, if you happened to be a vegetarian, you could just skip the bacon and cook the vegetables in olive oil instead. However, let it be known that I am very pro-bacon in this situation. And in every situation, actually.

Go home and make this soup this weekend, friends!! It’s the perfect “hello, fall!” meal…especially when accompanied by some crusty bread for dunking!

{for best results, eat while wearing fuzzy slippers}

Cheesy Green Chile and Potato Chowder

serves 4-6

Print this Recipe!


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

1/4 cup flour

1/2 cup Mexican blend cheese {plus additional for serving}

thinly sliced green onions


First, fire roast the peppers.

To do this, place poblano peppers right over the flame on your burner if you have a gas stove. Flip occasionally until every inch of the pepper is charred. If you don’t have a gas stove, place peppers underneath the broiler on a lined sheet tray {also flipping occasionally} until charred. Once charred all around, immediately remove peppers from heat and zip up in a plastic zip-loc bag. Let sit for 20 minutes then remove charred skin with the back of a knife and roughly chop up peppers.

While your peppers are cooling, fry the bacon in a large dutch oven or heavyΒ  bottomed pot. Fry until crispy then remove bacon from the pot and drain on pepper towels. Keep grease in the pot!

Add your 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 {be sure to “test” with a fork or knife…nothing worse than biting into an uncooked potato!}. Add milk and sprinkle in flour. Whisk together so that no flour clumps remain and bring back 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.


1.25 hours


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{ 63 comments… read them below or add one }

Coco @ Opera Girl Cooks September 28, 2012 at 3:50 am

Ooh, this sounds like such a comforting soup. Love your soup bowl, too — so cute!


Molly @ RDexposed September 28, 2012 at 4:46 am

Oooooh this would be a “meat spluge” for me.
Love the bowl, too!


Jessica September 28, 2012 at 4:49 am
Beverly Aragon September 28, 2012 at 7:06 am

This New Mexican totally agrees! Hatch all the way, baby. πŸ™‚


Stacey September 28, 2012 at 12:23 pm

I adore Hatch Chilis, but here in south central Texas they’re only available for about 6 weeks out of the year.


Kim September 29, 2012 at 6:58 am

Try buying bunches of them every year when available and roasting and freezing. I do it every year. This soup sounds delish!


Lynne February 27, 2013 at 7:21 pm

That is what I do. We get a 30 lb bag and roast and freeze to use all year long.

Lauren September 28, 2012 at 4:57 am

Ah, such a great recipe for Football Sunday!

Have a great weekend Jenna!


Angela @ Eat Spin Run Repeat September 28, 2012 at 4:59 am

This sounds great Jenna! I’ll get my fuzzy slippers ready! πŸ˜‰ Hope you’re having a great time on tour!!


Sara September 28, 2012 at 5:17 am

This looks delicious and I can’t wait to try it! Do you happen to know if any gluten-free flours (almond, coconut, etc) have the same thickening properties as flour? If I substituted cornstarch would that work?


Dianne October 11, 2012 at 6:35 am

You can use a smaller amount of arrowroot or cornstarch in place of the flour…usually half as much, just make sure to thin it in a cold liquid before you add to the soup, reserve a 1/4 cup for this purpose.


Sarah October 19, 2012 at 12:31 pm

Sure. My mom does it all the time (my Dad has been gluten-free for over 30 years). She just makes the soup according to the recipe – without the flour. Then, right before serving, she puts about a Tbsp. of cornstarch in a bowl with some cold water and stirs until it’s liquid, and then slowly pours it into the soup, stirring AS she pours. You don’t have to use it all (or you can add more), just keep going ’til the soup is as thick as you want it.


Joelle (on a pink typewriter) September 28, 2012 at 5:45 am

Mmm sounds delicious! DC is still pretty toasty, but I’ll keep this recipe in mind!


Abby@ Totes Delish Blog September 28, 2012 at 5:58 am

This looks amazing for that upcoming fall weather! Nothing better than creamy soup and crusty bread.


Allyn September 28, 2012 at 6:44 am

I totally agree with you on the watery potato soup. Bleh. So many are bland too. This one looks amazing! My sweet husband can’t do dairy, which has led me to getting a little creative on some of my favorite recipes ( but I don’t think this one would be too hard! We’d lose the cheesy element, but I think it’d still be great!


Trey @ Dudes Cook Too September 28, 2012 at 6:59 am

This is my favorite time of the year! I love soups… can’t wait to try this one!


Tina September 28, 2012 at 7:00 am

Alright, I just woke up not long ago and usually food is the last thing I want in the morning but this looks heavenly! Might just have to make this for some Sunday football nommin!


Sarah @ Yogi in Action September 28, 2012 at 7:27 am

That looks so delicious! And perfect for fall weather! Definitely adding it to my list of things to make


kim@hungryhealthygirl September 28, 2012 at 7:39 am

All of those flavors sound amazing….I’m sure the bacon grease doesn’t hurt!


jenna September 28, 2012 at 7:55 am

how cozy! this looks fabulous.


megan @ whatmegansmaking September 28, 2012 at 8:22 am

This looks AWESOME! I am totally in soup mode right now πŸ™‚


Katrina @ Warm Vanilla Sugar September 28, 2012 at 8:36 am

This sounds lovely! What a cozy soup.


Averie @ Averie Cooks September 28, 2012 at 9:11 am

Such a pretty bowl of chowder – love the pop of color and the flavors. And cute bowl you’re photographing it in, too!


Caroline L. September 28, 2012 at 9:28 am

Gahh… This looks unbelievable. Chowdaaa!!


Addy@ Six-Kick Switch September 28, 2012 at 10:06 am

This looks so delicious, and I love your red and white bowls! So cute!


Lauren @ LaDolcePita September 28, 2012 at 10:16 am

this looks so good! perfect for the rain we’re getting in the Northeast. Will make this weekend, without the bacon πŸ™‚


Linda @ My Foodgasm Journal September 28, 2012 at 12:22 pm

Love love love this recipe – this looks so fab and perfect for cold weather. More crispy bacon, please… πŸ˜€


Tami@nutmegnotebook September 28, 2012 at 6:31 pm

Bacon makes everything better! I just heard that there is going to be a bacon shortage – I’m not kidding – I plan to stock up and freeze some for future use.

This soup looks amazing!


Jessie September 28, 2012 at 7:23 pm

Nice to meet you last night – none of us can wait to start your book!


Emily @ Life on Food September 29, 2012 at 5:56 am

Soup weather is here. Bring on more soupy warmth. Some times the only way to warm up is from the inside out with a bowl of soup.


Laura September 29, 2012 at 10:59 am

That is fall is a bowl. Or better yet winter. I want some. Now.


Tiffany @ She Loves Yoga September 29, 2012 at 8:47 pm

Yum!! Like a hug in a bowl. Bacon is a plus πŸ˜‰


Patricia G. September 30, 2012 at 9:47 am

So, how big were your potatoes? Or, about how many cups when cubed?


Kari@Loaves and Dishes October 2, 2012 at 2:42 pm

I have such a deep love of green chiles. It’s no secret, my husband knows about it. What he doesn’t know about, is the crush I have on this soup.


Steph October 3, 2012 at 3:07 pm

I am making this right now and it smells so good… I can’t wait to try it!


Tracie October 3, 2012 at 5:40 pm

Made this tonight and it was SOO good! We brought a ton of roasted green chile when we moved from Santa Fe to rural Wisconsin earlier this year and it was PERFECT in it!


doodles October 5, 2012 at 7:50 am

Headed for So Cal today and the temps are in the comfort zone. This should be great for a family gathering…………..thanks!!


Deanna Figueroa October 6, 2012 at 12:19 pm

Looks yummy and as a previous ex-pat who lived in Colima, Mexico for many years, I vote for the poblanos! πŸ™‚

One suggestion I have, though, is to wrap the chiles in a tea towel before placing them in the plastic bag. It may be just paranoia, but the chemicals in the plastic worry me when placing the chiles directly against the bag. It’s the way I was taught to do it and I’ve never deviated from it. I also use a shopping bag that way and save a few cents.

Can’t wait to try this soup, it looks lucious!


Trysha October 6, 2012 at 5:21 pm

I just made this (on my second bowl) and I just had to tell you it’s 100% kid approved. Lol I made some modifications (leeks, hatch green chile, no bacon, let the potatoes cook longer so it thickened on its own, no milk or flour needed, added corn) and yes! It’s going on our fall/winter soup rotation. πŸ™‚


Lisa October 10, 2012 at 5:57 pm

This soup was amazing! I live in Korea, so had to make minor substitutions to make it work, but I am in love. My boyfriend and I devoured the entire batch (oh, look, there goes my shame)…and I made another batch immediately the next day. Delicious! I even had to share it on my blog so others could experience the same enlightenment!


Debbie Blair October 11, 2012 at 1:14 pm

I saw this on pinterest and thought I need to see her blog. I am going to make this tonight.
I am new at blogging and realizing that a blog is a great way to connect and express your creativity. I will sign up and look forward to your next recipe


Mary Beth Albrechtsen October 11, 2012 at 8:08 pm

My husband’s exact words, “freakin delicious”. We give it a 5 (out of 5, of course).


Lea October 12, 2012 at 11:01 am

I found this recipe on Pinterest and made it for dinner last night. Amazing. Simply amazing. Worth the time it takes to prepare.
I thought my potatoes were a bit small so I added an extra. And of course I would be out of flour, but it all worked out in the end.
Thank you for sharing this. It will be reappearing on my dinner table this winter.


Jenny October 15, 2012 at 10:46 pm

Made this, loved it, and will be making it again & again!


Liz October 17, 2012 at 8:23 am

This soup looks great….have you tried blending half of the soup? And would you recommend doing so?


Alison October 17, 2012 at 9:36 am

This was delish!! Instead of roasting my own chiles, I used a small can of fire roasted chiles from TJs – soooo good!!


Alison October 17, 2012 at 9:36 am

@Liz, I thought about that too, but that soup is already so thick, you don’t need too!


Pamela October 18, 2012 at 8:31 am

Made this last night for my boyfriend – it was a hit! Yum! Thank you!


Stephanie October 24, 2012 at 6:09 am

Made this last night and it was delicious! A bit time consuming, but worth it. I love that it’s hearty and rich, but isn’t full of cream and doesn’t leave you feeling weighed down. Thanks Jenna!


Alese November 8, 2012 at 7:11 am

I posted a round up of soups today on my blog I included this soup in the round up. If you are not ok with that please just let me know I will remove yours from the post. Thanks!


Kena December 1, 2012 at 9:59 pm

This soup looks more than amazing. I will be making it tomorrow. Thank you for the recipe. I just found another fantastic food blog! Yay!


Fearless Kitchen January 6, 2013 at 8:28 am

This looks amazing. I can’t wait to try it. I can almost smell the poblanos…


Debbie Gaines January 15, 2013 at 8:33 pm

We made this tonight @ it is so fricken good. Please use the home made roasted poblanos rather than canned. The bacon, green onions and cheese at the end make it worth it. Yummy to my tummy.


Paul January 19, 2013 at 7:02 am

I swapped the pobano’s for long sweet red peppers and added a jalapeno for the kick. Hope this help uk makers of what I discovered is an amazing dish!


Katy January 21, 2013 at 9:51 am

Looks yummy! We plan to make it tonight or tomorrow. Do you happen to have the nutritional info for this?


Lindsey February 23, 2013 at 5:17 pm

I love potato soup, and this looks absolutely delicious!!!


Karachi Food September 18, 2013 at 11:59 pm

This looks so delicious. I love the all the colorful spices. There is a spice shop near my home. I’m going to try this tomorrow.


Jenn @ JennLikes It November 7, 2013 at 2:35 pm

This looks so good. I just started making it, but I’m only going to use one poblano. They have a little heat, right? So do the potatoes just fall apart? Your soup looks pretty smooth and I didn’t see a step where you blended it. I’m wondering if I should use my immersion blender after the potatoes are done cooking.


Valentina January 22, 2014 at 2:30 pm

a bowl of delicious comfort. perfect. πŸ™‚


Mandi June 1, 2014 at 6:22 pm

This has easily become my favourite soup recipe. I make a batch and then freeze it in individual containers so that I have a quick lunch ready when I am short on time.

Here are a few adjustments that I made -mostly for convenience or laziness;), not because they are better:
-I use a can of diced green chilies and a can of diced jalapeΓ±os along with cayenne and chipotle for creating a spicy flavour. Poblanos were not available when I made this the first time, so I improvised and liked the results.
-I chop the bacon before I cook it, then fry it up in the bottom of my Dutch oven, then leave it there the entire time. I found cooking the slices and the removing and cutting them to be a pain.
-I like to add a can of corn for extra veggies along with extra celery. I once added black beans (staying with Mexican flavour) and didn’t enjoy the results. With the corn it had a sweet flavour that I did not enjoy. But good for extra protein.

Thanks for this recipe… It is my go to recipe. I even made it for a staff soup luncheon and everyone wanted the recipe. So yummy!


Monroe October 11, 2014 at 6:48 pm

I came across this recipe through Pinterest looking for inexpensive dinner ideas. I will say the poblano peppers were a new experiment and well worth the effort, plus they made the house smell roastalicious! Next time I will definitely make a double batch. LOVE leftovers πŸ™‚


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