Vegetable Packed Chowder
photo by PaulaG
- Ready In:
- 1hr
- Ingredients:
- 19
- Serves:
-
4-6
ingredients
- 2 poblano chiles
- 2 tablespoons olive oil, divided
- 4 ears corn or 2 cups corn kernels
- 4 slices center-cut bacon, diced
- 1 tablespoon butter
- 1 yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 celery rib, diced
- 1⁄2 red bell pepper, diced
- 1 carrot, scrubbed, diced
- 1 tablespoon flour
- 3 red potatoes, scrubbed, diced
- 1 quart vegetable stock
- 1 cup milk or 1 cup cream
- 1⁄8 teaspoon sugar
- 1⁄8 teaspoon nutmeg
- 1⁄2 mustard greens, small bunch washed
- salt, to taste
- white pepper, to taste
directions
- Wash the chilies, cut in half and remove the seeds. Place under broiler and broil until skin blackness. Place in a bowl, cover and allow to cool. Once cool, remove the blacked skin and dice the peppers.
- In a dutch oven cook the bacon until crisp. Remove with a slotted spoon and set aside.Add in corn and cook until over medium low heat until corn begins to have some color. It may be necessary to add in a touch of olive oil for the corn to cook properly. Remove corn, set aside.
- To the same pot add a tablespoon of olive oil and a tablespoon of butter. Whisk until butter is melted. Stir in yellow onion, garlic, celery and carrot. Saute for 2 minutes or until onion begins to lightly brown. Sprinkle with 1 tablespoon flour and stir until well combined. Add the potatoes and stock to the pan. Cover and cook until potatoes are barely tender.
- Reserve 1/2 cup of corn and add in remainder. Put the milk and reserved corn to a blender container and puree until smooth. Add to the chowder and bring to a simmer.
- Remove the tough steams and tear the leaves of the greens. Run a knife through them to coarsely chop. You should have approximately 3 cups of lightly packed greens. Add the greens, sugar and a small touch of nutmeg and cook the greens until wilted and a bright green. Season with salt and white pepper to taste.
- Ladle into bowls and sprinkle with reserved bacon bits.
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RECIPE SUBMITTED BY
PaulaG
Hixson, Tennessee
I came to this site in March of 2004. It was then called Recipezaar. This site was the first on-line site that I ever joined. I first popped in 2003 while searching for a Peach Cobbler Recipe. In March of 2004, DH was having shoulder surgery and I was looking for a Split Pea Soup. Once again I found myself on Zaar as it came to be called.
Over the years I hung out and learned from some of the best home cooks in the country, I posted over 700 recipes on the site, reviewed over 3500 recipes and posted over 3000 food photos. Over the next 10 years the site made many changes and in 2010 it was sold to to Food Network and became Food.com.
Until last year we played games, talked and shared with one another. As a result of the community and the relationships I built I got to meet some wonderful people from all over the country. I also have a great number of friends that I have never meet face to face. Some of us still hang out at various places across the net.
Zaar was more than a cooking community. It was an internet community of friendship. Life is an adventure ever changing.