Potato chowder with green chiles, fresh corn and crispy bacon bits, topped with sliced scallions.
6 ears corn
4 slices applewood bacon, diced
1 lb. red potatoes, diced or quartered
1/2 lb. russet potato, diced
1 large yellow onion, diced
2 celery, diced
2 cloves garlic, minced
6 oz. chopped, roasted green chiles, hatch or pueblo
1 bay leaf
2 teaspoons Old Bay seasoning
5 cups milk
1/2 cup heavy cream
1 1/2 Tablespoons flour
1/4 cup chopped green onion for garnish
Prep Time: 30min | Cook Time: 45min
Take 2 ears of corn and grate, roughly on box grater making sure to reserve all the liquid.
Using a knife, remove kernels from the remaining corn and reserve cobs.
In a heavy-bottomed stockpot, cook bacon until crispy.
Add onion, celery and garlic to bacon grease and cook 2 to 3 minutes.
Sprinkle in the flour and cook 1 additional minute. Gradually add milk.
Add potatoes, corn, green chile, corn cobs, bay leaf and Old Bay.
Simmer approximately 30 minutes, stirring frequently.
Remove cobs and bay leaf and finish with heavy cream.
Season with salt and pepper to taste.
Depending on the corn, this soup can thicken differently. If too thin whisk 2 teaspoons cornstarch and 1 teaspoon water into soup and simmer 15 additional minutes. If too thick, add a little milk and adjust seasoning.
Amy 2 years ago
I made this recipe for my family last night and they loved it. It was so good! I will make it...Read Full Review
Yvette 1 year ago
Excellent. The combination of flavors is unique and delicious.
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