Potato Chowder with Green Chilies

I just discovered this recipe and have never made it with fresh poblano chiles, but even with the canned chiles it tastes great!

1 large red bell pepper
4 large poblano chili peppers (I substituted two 4 oz. cans of whole green chilies)
5 cups chicken broth (or three 14 1⁄2 oz. cans)
2 large potatoes, peeled and cubed
1 large onion, chopped
1 jalapeno pepper, seeded and chopped (I used two because the canned chilies were bland)
1 teaspoon salt
1⁄2 tsp. freshly ground pepper
1⁄4 cup butter or margarine
1/3 cup all-purpose flour
1 tsp. salt
1 tsp. dry mustard
1⁄4 tsp. freshly ground pepper
2 cups half-and-half
1 cup milk
1 cup shredded Cheddar cheese
6 bacon slices, cooked and crumbled
1 bunch green onions, chopped

Broil bell pepper and chili peppers on an aluminum foil-lined baking sheet 5 inches form heat about 5 minutes on each side or until peppers look blistered. (If using canned chilies, skip this step and just chop them right from the can. Only broil the bell pepper.) Place peppers in a ziploc bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds. Coarsely chop peppers.

Bring chopped roasted peppers, chicken broth, and next 5 ingredients to a boil in a Dutch oven over medium heat. Reduce heat, and simmer 15 minutes, or until potato is tender.

Melt butter in saucepan over low heat; whisk in flour and next 3 ingredients until smooth. Cook, whisking constantly 1 minute. Gradually whisk in half-and-half.

Stir white sauce and milk into chicken broth mixture; cook over medium heat 8 to 10 minutes or until thickened and bubbly. Sprinkle each serving evenly with cheese, bacon and green onions.

Yields 9 cups.