MAXON’S GREEN CHILE CHOWDER
Gloria Perry George
Yield: approximately 8 cups

1/2 fresh jalapeño, seeded and minced
1/4 cup fresh long green chiles, roasted, peeled, seeded and finely chopped
3 medium fresh long green chiles
1/2 teaspoon seasoning salt
4 cups chicken stock
1/4 cup margarine/butter
1/4 cup flour
1 cup finely chopped onions
2 pounds potatoes, peeled and cut into 1/2-inch cubes
3 cups milk (may use low-fat milk, or combine with 1-1/2 cups half-and-half)
Cheddar cheese, shredded

In a large pan, combine first 6 ingredients and bring to a boil. Reduce heat and simmer 20 minutes. Melt butter over low heat; add flour to blend. Cook, stirring constantly, for 3 minutes to make a blonde roux. Strain liquid from potato, chile and onion mixture and reserve 3 cups cooking liquid. Mash 1/2 of potato, chile and onion mixture; reserve other half. Stir reserved cooking liquid into roux. Raise heat, stirring with a wire whisk until thickened. Add milk into thickened mixture and continue to stir until it comes to a simmer. Turn off heat. Add mashed potato, chile and onion mixture, stirring and blending well. Add reserved cubed potatoes, chile and onions. May serve with cheddar cheese on top.