Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Unsalted butter
1/2 c All-purpose flour
2 c Whipping cream
3 c Whole milk
1/2 ts Instant chicken bouillon
-granules
1 tb Olive oil, extra virgin
3/4 c Purple onion, finely diced
1 1/2 ts Garlic, chopped
2/3 c Carrots, finely diced
3/4 c Finely diced poblano pepper
1/2 ts Salt
1/2 ts Black pepper
1/2 ts Cayenne pepper
pn White pepper
3/4 c Finely diced red bell peppe
1 c Monterey Jack cheese,
-shredded

In 4 qt stock pot, melt butter over medium heat. Whisk in flour and
simmer, whisking constantly until thickened to a roux. Whisk in
cream, milk, and chicken bouillon and cook, stirring frequently or
whisking, over medium-low heat until smooth. Heat oil in large saute
pan over medium heat. Add onion and cook until soft, about 3 minutes.
Add garlic and carrots, cook until tender, about 3 minutes, stirring
frequently. Add poblanos and cook until tender, about 3 minutes. Add
vegetable mixture to milk mixture, stir to combine. Stir in salt and
black, white, and cayenne peppers, simmer over medium-low heat a few
minutes. Add red bell pepper. Simmer 15 or 20 minutes, stirring
frequently. Add cheese and stir until melted. Taste and adjust
seasonings, if necessary. Serve hot or refrigerate immediately,
reheat before serving. Makes six 8 oz servings. Note: Prepare all
vegetables ahead of time. Recipe doubles easily.

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