Corn and Green Chile Chowder

Total Time:
1 hr 25 min
Prep:
45 min
Cook:
40 min

Yield:
6 to 8 servings
Level:
Intermediate

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.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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