Earlier this week, on Tuesday evening, when it was kind of gloomy and Id just visited the farmers market, I was inspired to make a big pot of corn chowder. It seemed like just the right thing for the dreary and cool weather.
Then, the next day the sun came out and the temperature skyrocketed to 90 degrees. The chowder wasnt nearly as appealing.
But with cooler temperatures again on the horizon, chowder might be just the ticket for a Labor Day weekend supper. My version was just thrown together with whatever I could find in the refrigerator and pantry, but this version highlights not only the remnants of this seasons corn crop, but also the chile peppers which are currently abundant.
Corn and Chile Chowder
Dice and fry 4 slices bacon in a large saucepan. Remove bacon and drain on paper towel. Add 1 large onion, diced, into the baking drippings and cook until the onion is translucent.
Cut corn from the cob to yield 3 cups. Puree 1 cup of the corn with 1 cup of milk in a blender. Pour the mixture into the pan and add 2 cups chicken stock, remaining corn, 2 large potatoes, peeled and diced, and 1 teaspoon salt. Reduce the heat to medium-low and cook for 10 to 15 minutes, or until the potatoes are fork tender.
Meanwhile, prepare mild green chiles (Hatch,Anaheim, poblano): Roast under the broiler or on the grill until the skin browns and blisters. Place in a bowl covered with plastic wrap or inside a plastic bag for about 10 minutes. The skins should now peel off easily. Dice peeled chiles to yield 1 cup. Stir chiles into the chowder along with ½ cup cream and reserved bacon. Adjust seasonings to taste.