Southwestern Chowder (with green chiles)


Southwestern Chowder
by Susan Moore

Prep Time: 10-15 Minutes  | Cook Time: 35 Minutes  |  Serves 8 as a side or 4 as a meal

  • 6 slices bacon, cut Into 1/2-inch pieces (or smaller)
  • 1 onion, diced
  • 2 tablespoons butter
  • 1 package frozen corn
  • 3 whole chipotle peppers in adobo sauce, very finely diced
  • 4-6 peeled, diced green roasted chiles, seeds removed  (can substitute a 4-ounce can diced green chiles)
  • 3 cans chicken broth
  • 1 1/4 cup instant potato flakes
  • 1/2 teaspoon salt


Cook bacon over medium heat (large pot or Dutch oven is best). While that is cooking, pour corn into colander and run warm water over it to defrost. Drain well. When bacon is just shy of being crispy, add diced onion. Cook for 3 to 4 minutes and add butter. When butter melts, stir in corn. Add green and chipotle chilies and stir.


Pour in chicken broth. Add salt. Stir and bring to a boil. Reduce heat to low. Stir in potato flakes. Cover and cook for 15 minutes over low heat. If chowder needs more thickening, add another tablespoon of potato flakes. Cook for another 10 minutes.


Serve straight up or with an assortment of sides:
For those who want it hotter: additional minced chipotle chiles, finely chopped jalapenos
For those who want to tame the heat: sour cream, diced avocados, shredded cheese
For everyone: tortilla chips or warmed tortillas


Pictures to come later. 


http://foods.weneedfun.com/how-to-make-new-mexico-green-chile-at-home/

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