| Level: | Intermediate |
| 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 |
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
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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 274 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 33 mg |
| Sodium | 415 mg |
| Serving Size | 1 of 8 servings |
| Calories | 274 |
| Total Fat | 13 g |
| Saturated Fat | 6 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 3 g |
| Sugar | 9 g |
| Protein | 8 g |
| Cholesterol | 33 mg |
| Sodium | 415 mg |
Reviews
This soup is wonderful and a standby in our home. I keep corn in the freezer and chiles in the pantry just so we can make this yummy soup year-round. The bacon and chives make it! Don’t skip that step. Even our picky eaters enjoy this one.
A good base – but needs more depth of flavor. I added fresh thyme, lots more salt & pepper and put the bacon and roasted poblanos in for about a half hour before serving to add some depth. Also finish with some butter
Delicious…flavor.texture and aroma! In addition to this recipe…serce the FoodTV site, Paula Deen and specifically Uncle Bubba. The recipe tops the bowl of their chowder with strips of puff pastry. Try it. Enjoy!
Annie , Fremont , CA
Annie , Fremont , CA
This was a great chowder for a last minute pot luck dinner I was invited to. I made a few modifications to fit what I had available. I used diced red and green bell peppers as well as poblano and 1/2 a jalepeño. Turkey bacon worked perfectly since I wasn’t sure if there were non-pork eating folks in the group. I also tossed in about 1/4 teaspoon of cumin and topped the chowder with just a little cilantro since I didn’t have any chives on hand. Rookie cook that I am, I was a little concerned that the milk might scald before the potatoes and corn finished cooking but it all came out perfectly. Thanks again Bobby Flay and Food Network for coming to the rescue!
I am from Santa Fe, New Mexico where green chiles are plentiful! This recipe was amazing and extremely flavorful! I was very impressed! I added celery because I had some that needed to be used and cooked it with the onion. Also because very few green chiles in Santa Fe are MILD, I cut the amount of green chiles to 1/3 of a cup becauseI had medium hot chiles! WOW what a blast they were. If you are worried about the milk and cream picking up a lot of heat add the chiles as you use the chowder. If you have leftovers., don’t add the chiles to them until the night you use the chowder! I would recommend this recipe to anyone! EXCELLENT!
We LOVED the flavor in this soup! I used bacon grease to cook the onion,reconstituted powdered milk and frozen fresh green chilies. We all love garlic so I added some. I made this a main dish soup with rotisserie chicken cut up.Topped with crumbled bacon and dried minced chives. The flavor wonderful.
Will use again and again.
Will use again and again.
I’ve made this Chowder 3+ times, always with the best reactions from family and friends. It’s a great, spicy soup for a cold evening.
Warning: it IS spicy. I always use fresh ingredients so the Chile was actually roasted, peeled, then minced for the recipe. One of my friends thought it was too spicy for her taste buds.
Also, for those who don’t eat bacon/pork, no big deal. I used Turkey Bacon as a “healthier” substitute. For vegetarians, Bacos work great.