Rocky Mountain Potato Chowder

Name: Rocky Mountain Potato Chowder
Prep time: 30 min
Cook time: 45 min
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)

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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

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.