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HomeRocky Mountain Potato Chowder

Rocky Mountain Potato Chowder

Potato chowder with green chilies, fresh corn and crispy bacon bits, topped with sliced scallions will leave everyone begging for more. 


8 Servings
  • 6 ears corn
  • 4 slices applewood bacon, diced
  • 1 lb. red potatoes, diced or quartered
  • 1/2 lb. russet potato, diced
  • 1 large yellow onion, diced
  • 2 celery, diced
  • 2 cloves garlic, minced
  • 6 oz. chopped, roasted green chiles, hatch or pueblo
  • 1 bay leaf
  • 2 teaspoons Old Bay seasoning
  • 5 cups milk
  • 1/2 cup heavy cream
  • 1 1/2 Tablespoons flour
  • 1/4 cup chopped green onion for garnish

Directions - Prep Time: 30min | Cook Time: 45min
  • Take 2 ears of corn and grate, roughly on box grater making sure to reserve all the liquid.
  • Using a knife, remove kernels from the remaining corn and reserve cobs.
  • In a heavy-bottomed stockpot, cook bacon until crispy.
  • Add onion, celery and garlic to bacon grease and cook 2 to 3 minutes.
  • Sprinkle in the flour and cook 1 additional minute. Gradually add milk.
  • Add potatoes, corn, green chile, corn cobs, bay leaf and Old Bay.
  • Simmer approximately 30 minutes, stirring frequently.
  • Remove cobs and bay leaf and finish with heavy cream.
  • Season with salt and pepper to taste.
  • Depending on the corn, this soup can thicken differently. If too thin whisk 2 teaspoons cornstarch and 1 teaspoon water into soup and simmer 15 additional minutes. If too thick, add a little milk and adjust seasoning.





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