Rocky Mountain Potato Chowder

Rocky Mountain Potato Chowder

Rocky Mountain Potato Chowder

Source: Potatoes USA
Potato chowder with green chiles, fresh corn and crispy bacon bits, topped with sliced scallions.
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Prep Time 30 mins
Cook Time 45 mins
Course Soup
Servings 8

Ingredients
 

  • 6 ears corn
  • 4 Slices applewood bacon diced
  • 1 Pound Red Potatoes quartered or diced
  • 1/2 Pound Russet potato diced
  • 1 Yellow onion
  • 2 celery diced
  • 2 Clove Garlic minced
  • 6 Ounce chopped roasted green chiles (hatch or pueblo)
  • 1 bay leaf
  • 2 tsp old bay seasoning
  • 5 Cup Milk
  • 1/2 Cup heavy cream
  • 1 1/2 tbsp Flour
  • 1 Cup chopped green onion for garnish

Instructions

  • 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.