This chicken, corn, and chile chowder is a hearty one pot meal. This recipe is unique because 1 cup of corn is pureed with the milk for the chowder base, adding texture and flavor. The sweetness of the corn balances the spiciness of the green chiles. If you are unable to find Hatch green chiles, use Anaheim chiles or canned green chiles- either one will work. I would serve this chowder with a nice chunk of sourdough bread for dipping.
1 boneless chicken breast or 2 boneless chicken thighs (or use leftover cooked
3 cups slices bacon
1 medium onion, small dice
3 cups corn (fresh, frozen or canned)
2 stalks celery, small dice
2 smalls carrots, dice
3 cups milk
2 mediums to large baking potatoes, peeled and diced
1 teaspoon salt (more if you want)
1 cup chicken broth
1/2 cup heavy cream
1 cup roasted, peeled and chopped Hatch green chiles (use less if you want it mild)
3 scallions, thinly sliced
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