This recipe recently appeared in the Dallas Morning News, and was provided by Michelle Rodarte, cooking school manager at the Dallas Central Market.
It is now one of my all-time favorite soups and I find it is at it's best a couple days after being made.
The chiles give what might be a bland soup, a nice kick and warms your innards!
That makes it perfect for a simple, autumn dinner for family and friends.
4 Tbsp. BUTTER
2 ONIONS, cut in small dice
3 JALAPENO PEPPERS, finely diced
4 Tbsp. FLOUR
3 cloves GARLIC, minced
1/2 gallon WHOLE MILK
1 Tbsp. KOSHER SALT
2 lb. IDAHO OR YUKON GOLD POTATOES, peeled and cut into small dice
2 c. frozen CORN (I prefer the white corn)
3 POBLANO PEPPERS, roasted, peeled and diced
2 RED BELL PEPPERS, roasted, peeled and diced
SALT and PEPPER, to taste
1 bunch of CILANTRO
In a large stockpot over medium heat, melt butter. Sauté onions until tender and translucent.
Add jalapenos, flour, and garlic. Stir for 2-3 minutes so that the flour cooks and the garlic becomes fragrant; do not allow mixture to brown.
Slowly whisk in milk, a little at a time, making sure to thoroughly incorporate flour into the mixture so that it is smooth.
Add salt, potatoes, corn, and poblano chiles, and red pepper. Cook for 20 minutes, stirring occasionally until potatoes are tender.
Taste and adjust seasoning with salt and pepper. Toss in a handful of chopped cilantro, saving a small amount for garnish.
Makes 6-8 servings.
Here are some variations...
Try adding: Some pieces of grilled chicken, shrimp or bacon
Hominy, sweet potatoes, butternut squash, or lima beans
Cooked and crumbled chorizo