Corn and Green Chile Chowder

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.