Rocky Mountain Potato Chowder

Rocky Mountain Potato Chowder

Rocky Mountain Potato Chowder

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

Ingredients
 

  • 6 Ears Corn
  • 4 Slices Applewood bacon diced
  • 1 Pound Alsum red potatoes quartered or diced
  • ½ Pound Russet potato diced
  • 1 Yellow onion
  • 2 Celery diced
  • 2 Clove Garlic minced
  • 6 Ounces Roasted green chiles chopped
  • 1 Bay leaf
  • 2 Teaspoon Old Bay seasoning
  • 5 Cups Milk
  • ½ Cup Heavy cream
  • 1 ½ Tablespoon Flour
  • 1 Cup Green onion chopped, 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.