Recipe courtesy of Bill Jamison and Cheryl Jamison

Corn and Green Chile Chowder

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  • Level: Intermediate
  • Total: 1 hr 25 min
  • Prep: 45 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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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

  1. 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.