Difficulty: Medium - experience needed
2 cans (14 ounces each) chicken broth
4 poblano peppers, roasted, peeled, and chopped
1 c onion, chopped
1/2 c celery, finely chopped
2 cloves garlic, minced
2 tsp fresh jalapeno, seeded and finely chopped
1/8 tsp salt
3 Tbs butter
3 Tbs flour
1 c milk
1 c smoked cheddar cheese or swiss cheese, shredded
1 c half-and-half
1/2 c cooked ham, finely chopped
In a large saucepan, combine broth, 1/2 of peppers, onion, celery, garlic, salt and pepper.
Bring to a boil then reduce heat to simmer. Cook for about 7 minutes or until celery is tender. Remove from the heat and cool slightly.
Place mixture in a blender or food processor. Cover and blend until smooth.
In same saucepan, melt butter over medium heat. Stir in flour. Add milk and pureed mixture. Cook and stir until bubbly.
Add shredded cheese, half-and-half, ham, and remaining peppers. Cook and stir until all cheese is melted.