Recipe courtesy of Bill Jamison and Cheryl Jamison

Corn and Green Chile Chowder

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


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


  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.

Corn and Potato Chowder

Corn Chowder

Cheddar Corn Chowder

Chile Relleno

Corned Beef