Corn and Green Chile Chowder
This recipe crafts a comforting Corn and Green Chile Chowder, blending smoky bacon, sweet corn, and tender potatoes in a creamy, rich broth. A portion of the corn is pureed to naturally thicken the soup, while roasted green chiles add a subtle, earthy heat. Garnished with fresh chives and crispy bacon, it's a hearty and flavorful Southwestern-inspired dish.
Equipment
- 1 Large Saucepan
- 1 Slotted Spoon
- 1 Blender
- 1 Chef's knife
- 1 Cutting Board
Ingredients
Main
- 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
Instructions
- 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.
Notes
1. Render the bacon slowly over medium heat to achieve maximum crispness and release all its flavorful fat. This fat is crucial for sautéing the onions and building the base flavor.2. Pureeing a portion of the corn provides a natural thickening agent and velvety texture to the chowder without relying on a flour-based roux. For a chunkier chowder, you could puree less corn or even mash some potatoes directly in the pot.3. Dice the potatoes evenly to ensure uniform cooking. Cook them until just fork-tender; overcooking will result in a mushy texture.4. Always roast and peel your green chiles. This process deepens their flavor and removes the tough outer skin, contributing significantly to the chowder's authenticity and texture.5. Adjust seasoning at the very end. The saltiness from the bacon and the concentration of flavors during simmering mean you should taste before adding more salt. A touch of freshly ground black pepper enhances the overall profile. Don't forget the fresh chives and crispy bacon for garnish, as they add essential aromatic and textural contrast.