Green Chile Potato Chowder

When made with canned green chiles & the jalapeno is omited, this is a very mild soup for a child. Katie (4 year old) loves it.

1/2 fresh jalapeno, seeded and minced (may omit to taste)
1/4 cup fresh long green chiles, roasted, peeled, seeded and finely chopped (approx 3 medium chiles)*
1 cup finely chopped onions
2 lbs. potatoes, peeled and cut into 1/2inch cubes
1/2 tsp. seasoning salt
4 cups fat free chicken stock
1/4 cup butter (can substitute margarine)
1/4 cup flour
3 cups milk (may use 1 1/2 cups milk and 1 1/2cups half-half)
2 cups frozen sweet white corn
fresh tortillas
oil
cheddar cheese, shredded
green onions, chopped

Combine first 6 ingredients. Bring to a boil. Reduce heat and simmer 20 minutes. Melt butter over low heat; add flour to blend, stirring constantly for 3 minutes to make a blond roux. Reserving all of the liquid, strain liquid from potato, chile, and onion mixture. Mash half of the potato mixture, leaving the other half unmashed. Stir 3 cups of the reserved liquid into the roux. Raise heat, stirring with a whisk until thickened. Add milk to the thickened liquid and continue to stir until it comes to simmer. Add mashed potato mixture, stir. Add cubed potato mixture and corn. Heat through.

In the meantime, cut the tortillas into thin 1/4inch strips, heat oil in separate pan, cook tortillas strips until crispy, drain on paper towels.

Laddle soup into bowls, top with cheddar cheese, crisp tortilla strips, and chopped green onion.

*may use 1-2 small cans of chopped green chili (depending on your taste)