Rocky Mountain Potato Chowder
Rocky Mountain Potato Chowder
Potato chowder with green chiles, fresh corn and crispy bacon bits, topped with sliced scallions.
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.