Rocky Mountain Potato Chowder

Description

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

6		ears corn
4	Slice	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	Teaspoon	old bay seasoning
5	Cup	Milk
1⁄2	Cup	heavy cream
1 1⁄2	Tablespoon	Flour
1	Cup	chopped green onion (for garnish)

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.

Yield	8 Servings
Source	Recipe and photo courtesy of Potatoes USA
Prep time	30 minutes
Cook time	45 minutes
Recipes	Soup