- 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
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.
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