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1
Wash the chilies, cut in half and remove the seeds.
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2
Place under broiler and broil until skin blackness.
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3
Place in a bowl, cover and allow to cool.
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4
Once cool, remove the blacked skin and dice the peppers.
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5
In a dutch oven cook the bacon until crisp.
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6
Remove with a slotted spoon and set aside.Add in corn and cook until over medium low heat until corn begins to have some color.
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7
It may be necessary to add in a touch of olive oil for the corn to cook properly.
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8
Remove corn, set aside.
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9
To the same pot add a tablespoon of olive oil and a tablespoon of butter.
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10
Whisk until butter is melted.
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11
Stir in yellow onion, garlic, celery and carrot.
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12
Saute for 2 minutes or until onion begins to lightly brown.
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13
Sprinkle with 1 tablespoon flour and stir until well combined.
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14
Add the potatoes and stock to the pan.
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15
Cover and cook until potatoes are barely tender.
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16
Reserve 1/2 cup of corn and add in remainder.
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17
Put the milk and reserved corn to a blender container and puree until smooth.
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18
Add to the chowder and bring to a simmer.
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19
Remove the tough steams and tear the leaves of the greens.
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20
Run a knife through them to coarsely chop.
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21
You should have approximately 3 cups of lightly packed greens.
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22
Add the greens, sugar and a small touch of nutmeg and cook the greens until wilted and a bright green.
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23
Season with salt and white pepper to taste.
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24
Ladle into bowls and sprinkle with reserved bacon bits.
