Corn and Green Chile Chowder

1. 1

   Fry the bacon in a large saucepan over medium heat until brown and crisp.

2. 2

   Remove the bacon with a slotted spoon and reserve.

3. 3

   Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes.

4. 4

   Puree 1 cup of corn with 1 cup of milk in a blender.

5. 5

   Pour the mixture into the pan and add the remaining milk and corn along with the potatoes and 1 teaspoon of salt.

6. 6

   Reduce the heat to medium-low and cook 10 to 15 minutes, or until the potatoes are fork-tender.

7. 7

   Stir in the cream and the green chile.

8. 8

   Add salt and pepper, to taste.

9. 9

   Ladle the chowder into bowls, garnish with chives and the reserved bacon, and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.