Corn and Green Chile Chowder


  • 2 tablespoons fresh chives, minced
  • ½ cup whipping cream
  • 1 teaspoon salt
  • 1 pound baking potatoes, peeled and diced
  • 3 cups whole milk
  • 3 cups fresh corn kernels, scraped from the cob, or frozen
  • 1 large onion, minced
  • + 1 more ingredients
    • 3 slices bacon, chopped

1. Fry the bacon in a large saucepan over medium heat until brown and crisp. Remove the bacon with a slotted spoon and reserve. Stir the onion into the bacon drippings and cook until the onion is soft and translucent, about 5 minutes. Puree 1 cup of corn with 1 cup of milk in a blender. Pour the ...

View full recipe at SpringPad


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