Chicken, Corn & Green Chile Chowder
By: Jeanette Hauser
Published: Monday, January 11, 2010 - 11:49pm

Ingredients




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 smalls stalks celery,  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
Olive oil

Preparation

1 Lightly season the chicken with salt and pepper and saute in a little olive oil over medium-high heat.  Cook through, remove the meat, chop into cubes and set aside.  Fry the bacon over medium heat until brown and crisp.  Remove the bacon and when cool, break it into small bits.  Stir in the onion into the remaining bacon drippings, cook for about 3 minutes.  Add the celery and 2 The carrots, cooking for an additional 3 minutes, stirring frequently.  Puree 1 cup of the corn with 1 cup of milk in a blender.  Pour this mixture into the pan with the veggies, then add the remaining milk, the potatoes, 1/2 cup of chicken broth and 1 teaspoon of salt.  Reduce the heat to medium low, cover the Le Creuset and cook until the potatoes are fork-tender (about 10-15 minutes).  Stir in the cream and the green chile.  If you want thinner chowder, add the remaining broth.  Add the cooked chicken and salt and pepper to taste.  Ladle the soup into bowls, garnish with the scallions and the reserved bacon.

About


You already know that I think my Le Creuset cookware is one of the best things that modern science ever invented. It’s indestructible, easy to clean, looks pretty and, best of all, makes even my amateur cooking taste good. Even here in Phoenix, we get cold days (of course, cold for us is when the temperature dips below 60). As usual, I stocked the freezer during the October Hatch chile season. After spending most of the month of November in Ajijc, Mexico, I had hardly made a dent in our supply. After surveying the pantry and spotting the bacon and five pounds of potatoes leftover from Thanksgiving (okay, I admit it, I fell for ‘the big bag is on sale, buy it now’ ploy), I decided it was time for chowder. Thinking up a chowder that used spicy Hatch green chile’s, bacon, potatoes and my trusty Le Creuset took a little time. I bopped over to Epicurious for a quick search for chowder. Clam chowder, crab chowder, shrimp chowder – what a waste of all that expensive seafood when it would be overwhelmed by the hatch green chiles. Smoked salmon chowder – ugh. Butternut squash chowder with pears and ginger? You gotta be kidding me. Then I realized it. Corn chowder was the place to start. A little tweaking to a couple of different recipes produced this concoction, which was incredibly good and perfectly suited to using my smaller size Le Creuset Dutch Oven. The chicken is optional, but since Jay is a carnivore, it’s easier for me to put the chicken in than to listen to “Is there more bacon? There’s no meat in here!” If you can’t get Hatch chiles, Anaheim would be a perfect substitute. In a pinch, even canned chiles would work.

Comments:
susan b

Is it really 3 cups of bacon?   About how many slices and/or ounces of bacon is that?
Jeanette

Yikes!  3 slices of bacon not cups!