Recipe courtesy of Cheryl Jamison and Bill Jamison
Print
Corn and Green Chile Chowder
Total:
1 hr 25 min
Prep:
45 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
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.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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