Photo: Corn and Green Chile Chowder Recipe
Ingredients
- 3 slices bacon, chopped
- 1 large onion, minced
- 3 cups fresh corn kernels, scraped from the cob, or frozen
- 3 cups whole milk
- 1 pound baking potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 cup whipping cream
- 1 cup roasted, peeled and chopped mild green New Mexican, Anaheim, or Poblano chiles Fresh ground black pepper
- 2 tablespoons fresh chives, minced
Directions
Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt. Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender. Stir in the cream and the green chile. Add salt and pepper, to taste. Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.
* Guest Recipe
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested this recipe and therefore cannot make representation as to the results.
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By torba97_12904148
Fremont, CA
on September 27, 2012
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Delicious...flavor.texture and aroma! In addition to this recipe...serce the FoodTV site, Paula Deen and specifically Uncle Bubba. The recipe tops the bowl of their chowder with strips of puff pastry. Try it. Enjoy!
Annie , Fremont , CA
By hiyadave41
Delaware
on December 09, 2011
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This was a great chowder for a last minute pot luck dinner I was invited to. I made a few modifications to fit what I had available. I used diced red and green bell peppers as well as poblano and 1/2 a jalepeño. Turkey bacon worked perfectly since I wasn't sure if there were non-pork eating folks in the group. I also tossed in about 1/4 teaspoon of cumin and topped the chowder with just a little cilantro since I didn't have any chives on hand. Rookie cook that I am, I was a little concerned that the milk might scald before the potatoes and corn finished cooking but it all came out perfectly. Thanks again Bobby Flay and Food Network for coming to the rescue!
By anniesparno_125...
celebration, 48
on January 15, 2010
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I am from Santa Fe, New Mexico where green chiles are plentiful! This recipe was amazing and extremely flavorful! I was very impressed! I added celery because I had some that needed to be used and cooked it with the onion. Also because very few green chiles in Santa Fe are MILD, I cut the amount of green chiles to 1/3 of a cup becauseI had medium hot chiles! WOW what a blast they were. If you are worried about the milk and cream picking up a lot of heat add the chiles as you use the chowder. If you have leftovers., don't add the chiles to them until the night you use the chowder! I would recommend this recipe to anyone! EXCELLENT!
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